Italian Baked Eggs
My nana and I loved making Italian baked eggs on the weekends. We loved making everyone their own special serving to enjoy. My grandfather always had a very large garden and we would send him to pick fresh tomatoes for us! There is nothing better than a fresh fresh picked tomato! We would use whatever herbs we had handy.
Nana and I would add green scallions to ours and diced onions to my grandfathers. Everyone had his or her special request.
Ingredients
- 1 1/2 tablespoon coconut oil, melted
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 12 cherry tomatoes (whole) or 5 plum tomatoes, seeded and roughly chopped
- 1 tablespoon tomato paste
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 pieces of good quality prosciutto (or 8 pieces of bacon)
- 4 large eggs
- fresh herbs
Directions
Preheat the oven to 375 F
Brush 4 (5 inch) oven safe ramekins with melted coconut oil, place on a baking sheet
In a medium saute pan, over medium high heat, add oil
Add the shallot and garlic then saute until fragrant, about 3 minutes
Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper.
Line each ramekin with a slice of prosciutto. Next, divide the tomato mixture and top each with a cracked egg.
Place the ramekins back on the baking sheet and bake until the eggs are set, about 12 to 15 minutes
Remove the ramekins from the oven
Garnish with fresh herbs