YUMMM! An easy 15 minute meal you can have for breakfast, lunch, or even dinner. It’s like a remix of shakshuka and Italian eggs in purgatory hahah but baked eggs instead of poached! Serve with fresh toasted bread, olive oil and flaky sea salt & it’ll be a crowd favorite!❤️
SERVING SIZE: 6
6 large eggs
3 cups vodka sauce, I used Rao’s but feel free to use the sauce of your choice
1 tablespoon parsley (or basil), finely chopped
1 tablespoon olive oil
1/2 cup grated parmasaen
Seasonings: garlic powder, salt, and pepper
Optional: Sourdough bread or pita, to serve
Preheat your oven to 400 degrees.
Add the vodka sauce and olive oil. Season and taste to adjust the seasoning to your liking.
Using a wooden spoon or spatula, make 6 indentations, or “wells,” in the tomato sauce (make sure the indentations are spaced out). Gently crack an egg into each indention.
Top with your grated parmesan and a touch more seasoning, and it’s ready for the oven! Bake for 10 minutes and remove from oven.
Top with finely chopped parsley (or basil) and drizzle olive oil and some flaky salt to finish! Serve with a piece of fresh sourdough toast or pita to soak up all the delicious flavors of the sauce!