Description
Simple, flavorful, and comforting, these baked eggs make a wonderful breakfast, brunch, or dinner option. Dress them up by baking them in individual ramekins, or serve them straight from the skillet. Versatile and oh so pretty!
Ingredients
- ¼ pounds Pancetta, Cubed
- ½ whole Spanish Onion, Minced
- 2 cloves Garlic, Minced
- 28 ounces, weight Crushed, Fire Roasted Tomatoes
- 1 Tablespoon Crushed Red Pepper Flakes
- 3 cups Baby Spinach
- ¾ cups Cooked Quinoa
- Salt To Taste
- 5 whole Eggs
- 3 Tablespoons Freshly Shredded Parmesan Cheese
Preparation
Preheat the oven to 350ºF.
Cut pancetta into small cubes. Heat a large skillet (or oven-proof saucepan) over medium heat. When hot, add the pancetta and cook for about 5 minutes until nicely browned. Remove the pancetta from the pan and set aside, reserving about about 1 teaspoon of the rendered grease.
Lower the heat and add the minced onion and garlic to the skillet. Cook in the grease from the pancetta for 3 minutes, until the onions become transluscent.
Add the fire roasted tomatoes and crushed red pepper flakes to the skillet and bring to a gentle simmer. Add the spinach and stir gently until completely wilted, about 3 minutes. Add the cooked quinoa and allow to simmer for 5 more minutes until the sauce is slightly thickened. Add salt to taste (the pancetta is salty, so you shouldn’t need too much). Remove the skillet from the heat.
Make 5 small wells in the sauce and gently crack an egg into each well. Carefully transfer the skillet in the oven and bake for 10-12 minutes until the whites are just set and the yolks are still runny. They eggs will continue to cook when you remove them from the oven, so don’t worry if they are slightly undercooked. Sprinkle with Parmesan cheese.
Serve hot with thick, crusty bread. Chillax and enjoy your new favorite comfort food.
