Description
I love the versatility of this recipe. Once you achieve the perfect baking time for your eggs, the ingredient combinations are endless. On this particular morning, I uncharacteristically had no Italian cheese on hand and I would have welcomed its addition. Thick-cut bacon or spicy sausage would be equally as good or, as a vegetarian option, hearty vegetables such as eggplant and peppers would be a perfect choice.
Ingredients
- 2 ounces, weight Thinly-sliced Pancetta
- ½ cups Red Sauce, Or As Needed
- 4 Large Eggs
- Sea Salt And Freshly Ground Black Pepper
- Fresh Basil Leaves
- Grilled Bread, For Serving
Preparation
Preheat oven to 350°F. Over medium-high heat, cook pancetta in a single layer until crisp. Place cooked pancetta on paper-towel-lined plate to remove excess fat; wipe skillet until only a thin layer of drippings coats the pan. Warm red sauce over medium heat.
Spoon sauce into individual cast-iron bakers, then crumble pancetta evenly between the bakers. Crack two eggs into each baker and season with salt and pepper. Bake until whites are just barely set, about 12 to 14 minutes. Chiffonade basil into thin strips and scatter over baked eggs. Serve immediately with grilled bread.
