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Italian Baked Eggs with Creamy Pepperoni Tomato Sauce and Grilled Ciabatta
Recipes
Italian Baked Eggs with Creamy Pepperoni Tomato Sauce and Grilled Ciabatta
6 servings
50 minutes total

Ingredients

  • …for sauce
  • 1 shallot
  • 2 tablespoons extra-virgin olive oil
  • 1 (6 oz) pack pepperoni nuggets
  • 2 cloves garlic
  • ½ teaspoon Italian seasoning
  • 1 (17.64 oz) can tomato sauce
  • ½ cup heavy cream
  • …for baked eggs & ciabatta
  • Parchment paper
  • 6 large eggs
  • 3 Bakery ciabatta rolls
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt (+more as needed)
  • ¼ teaspoon pepper (+more as needed)
  • 1 teaspoon chives

Steps

    1. Prepare sauce. Peel and quarter shallot. Preheat medium saucepot over medium-high for 4–5 minutes. Add 2 tablespoons oil then add shallots, pepperoni, garlic, and Italian seasoning. Cook 5–6 minutes, stirring occasionally. Add tomato sauce and heavy cream; reduce heat and simmer 9–10 minutes.
    2. Puree sauce in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely).
    3. Prepare baked eggs & ciabatta. Preheat oven to 450°F. Preheat grill pan on high. Divide sauce evenly between 6 (8 oz) ceramic ramekins, about ½ cup in each. Place filled ramekins on a parchment-lined baking sheet. Crack 1 egg into each ramekin; bake 8–10 minutes.
    4. Meanwhile, split each ciabatta roll in half and drizzle with remaining 4 tablespoons oil. Season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Grill cut side down for 2–3 minutes.
    5. To serve, chop chives and garnish baked eggs with salt and pepper to taste (if desired); top with chives. Cut each slice of ciabatta in half and served with baked eggs.

Amount per ⅙ recipe serving: Calories 530, Total Fat 40g, Sat Fat 14g, Trans Fat 0g, Chol 245mg, Sodium 1380mg, Total Carb 26g, Fiber 1g, Sugars 4g, Protein 17g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%