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Italian-Style Baked Eggs

Italian-Style Baked Eggs with Basil Pesto and Parmesan

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Pasta is a given when it comes to Italian food, notes Chef Liz, but there’s another local specialty that makes her weak at the knees: eggs gently cooked with saucy tomatoes and served with crusty bread for dipping. She recreates the dish with marinara and grape tomatoes, then finishes the pan with a swirl of bright green pesto. It’s easy on the kitchen (just one pan and one baking sheet) and easy to serve (just grab a piece of toasted baguette and dive in!).

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 780
  • Protein 28g
  • Total Carb 67g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby arugula
    • 3 ounces
    • baby arugula
  • lemon
    • 1
    • lemon
  • demi-baguette
    • 1
    • demi-baguette
  • garlic
    • 2 cloves
    • garlic
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • white wine
    • 1/4 cup
    • white wine
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • jar marinara sauce
    • 1
    • jar marinara sauce
  • unsalted butter
    • 1 packet
    • unsalted butter
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese
  • pesto
    • 2 tablespoons
    • pesto

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium ovenproof pan
  • potato masher (optional)
  • baking sheet

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Pat arugula dry with paper towel. Halve lemon. Cut baguette crosswise on a diagonal into thin slices (also known as a bias cut, this increases surface area for better toasting). Mince garlic.

  2. Sauté aromatics

    Sauté aromatics

    Heat 2 teaspoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add garlic and sauté, stirring, until fragrant, 1 minute. Add tomato paste and cook, stirring, until combined, 1-2 minutes. Add white wine and cook, scraping up brown bits from bottom of pan, until liquid is reduced by half, 1-2 minutes more.

  3. Simmer tomato sauce

    Simmer tomato sauce

    To pan with aromatics, still over medium-high heat, add whole grape tomatoes, 1 cup marinara sauce, ½ teaspoon salt, and pepper as desired. Add butter and stir to combine. Bring to a simmer and cook until grape tomatoes have softened and sauce is slightly reduced, 7-9 minutes. Using a potato masher or spoon, gently mash grape tomatoes to release their juices. Remove pan from heat and stir in half of Parmesan.

  4. Toast bread and make dressing

    Toast bread and make dressing

    While sauce simmers, place baguette slices on a baking sheet. Drizzle all over with 1 tablespoon olive oil and season with ⅛ teaspoon salt and pepper as desired. Arrange in a single layer and toast until golden, 6-8 minutes. Meanwhile, in a large bowl, whisk together pesto, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to combine. Set dressing aside until Step 5.

  5. Bake eggs

    Bake eggs

    Once reduced, create 2 small, evenly spaced pockets in tomato sauce, still off heat. Crack 1 egg into each pocket, nestling into sauce. Season with a pinch of salt and pepper as desired. Transfer pan to oven and bake until egg whites are just set, 6-8 minutes. Then, drizzle over 1½ tablespoons dressing, reserving remainder in bowl for salad.

  6. Plate baked eggs

    Plate baked eggs

    While eggs bake, to bowl with reserved dressing, add juice of ½ lemon, ⅛ teaspoon salt, and pepper and whisk to combine (use remaining lemon to brighten a glass of water). Add arugula and toss to coat. Divide baked eggs between serving bowls, along with salad. Serve with toasted baguette for dipping. Garnish everything with remaining Parmesan and dig in!

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