Friday, June 8, 2012

Baked Eggs Con Huevos

If you’re wondering why I called this recipe “baked eggs with eggs,” I didn’t. No, “huevos” has another meaning, and any of your Spanish-speaking friends will be happy to tell/show you what that is. Anyway, as I said in the video intro, don’t let the generic name fool you; this “baked eggs” recipe is way more delicious than it sounds!

If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.

If you happen to accompany this humble dish with copious amounts of ham and bacon, this would make for quite the Father’s Day treat. You can stay with my Italianesque version, but American, Latin, or Asian versions are only a couple tweaks away.

I gave a general time of about 12 minutes at 400 degrees F., but of course this is going to vary based on your exact dish size/shape, as well as how many you are making at once. I would start checking after 10 minutes, keeping in mind that the yolks will keep firming up even after they are out of the oven.

Anyway, whether you are trying to impress dad with your brunch skills (by the way, don’t call it brunch if it’s for Dad…go with “breakfast”), or simply want to shake up your personal egg recipe routine, I hope you give this a try soon. Enjoy!


Ingredients for 1 Portion:
Shallow oven-proof dish, just large enough for 2 eggs
2 large fresh eggs
1/3 cup marinara sauce
red pepper flakes to taste
salt and pepper to taste
fresh herb as desired
2 tsp olive oil
2 tbsp cream
generous dusting of Parmigiano-Reggiano

31 comments:

Swathi Iyer said...

I like this baked version. Looks perfect for my breakfast.

1Bigg_ER said...

I betcha I could get away with using a cast iron pan skillet. I mean who owns these 2 egg oven friendly dishes?

SallyBR said...

Awesome recipe, I also loved the trick about the pouring of heavy cream, never heard of it. (I've probably lived too sheltered a life!)

Anonymous said...

How about them eggs, they looked huge. They looked perfect.

LidleBits said...

Is it possible to make it a casserole? Hm, probably not and have the eggs all have the same viscosity.

Wishful thinking as I don't have 5 or 6 single serve oven proof dishes.

I plan on making some with salsa instead of marinara. Plus garlic toast. Oh man does this make me hungry!

Going to raid my son's hen house now... Thanks for a grande idea!

Jayme said...

I used a cast iron skillet. This dish was out of this world! You gotta try it.

Rita said...

oh, wow! that looks so good, especially after a night of uhmmm... having a lot of... fun(?) AHAHAHAHA!!!

yes, i'm in the first group. count me in. always! :D

Maureen @ Orgasmic Chef said...

What a great dish. I would definitely make it for lunch. Yum.

i dont like vomit said...

you dont want to party with me...
although im sure the taste is awsome:)

a big fan said...

hey chef jon,
this looks realy good!
btw just out of curiosity,
whats the best pizza you ever had and where did get it from?

Anonymous said...

Bread Crumbs on top dude!

Anonymous said...

I made this for supper one night. I had all the ingredients except cream, so I used a tiny splash of milk instead. And then my oven had a mental breakdown and they overcooked. The eggs were completely solid.
But I ate them anyway, and wouldn't have blamed the recipe if they didn't taste quite right. WELL THEY TASTED AWESOME. Super easy recipe, I'll just have to make sure to get my oven some therapy before attempting to cook them again. :)

Jeni said...

Looks awesome! I'm thinking using some chilli instead of the tomato sauce would be good as well.

Pantalone said...

Eggs, cheese and cream? Hokey Smokes Bullwinkle! Looks yummy! Especially on ACME Sourdough toast!
YUM!

philogaia said...

I'm surprised no one bit at the huevos with huevos pun. I just looked it up instead of hitting up my best friend who is a Spanish medical translator. Wordreference.com did the trick as usual. After I finish chuckling I'll have to send her this post.

Betty said...

This sounds fabulous. My husband will love it!

Tina said...

Made this last night for dinner with some spicy chipotle sausages and hearty bread. It was delicious, but I overcooked the eggs. I doubled the recipe (cooked 4 eggs in a dish instead of 2) and 12 minutes was too few but 15 was too many. I'll have to try again because it was really tasty.

Irma "Aimo" Ahmed said...

I tried this recipe for lunch just now, and it was absolutely delish! And so simple to make too, definitely a better alternative to trudging towards McD's for breakfast.

Will make this for my dad as Father's Day Brunch the next time he visits ;)

Anonymous said...

I'm definitely making my stepdad this for father day breakfast, he loves those kind of things!

Anonymous said...

Made this for father's day breakfast, which was also hubby's b'day this year. We loved it! Super easy, and he said it was better than any of the expensive brunches we've had at our favorite bistro.... and, I had to agree :) Love so many of your recipes. Thanks so much!

John Carroll said...

I'm Hooked!!! I made this for dinner last night with Italian Sausage Links on the side. I had to make it again for Breakfast this morning. Only, I used Mozzarella instead of Parmesan for the Breakfast, with a toasted baguette. Excellent!

Shirsureok said...

Delicious! It's so cute! I made it just now and I wanted to tell you how amazing and simple this is :D

nefsaye1 said...

I made this! It was to die for. Excellent. It reminded me of my favorite dish from Ethiopian that I had a hard time recreating due to the ingredient unavaiablity in the US. It is so simple, yet luxuries and restaurant quality. I am out of words really.

I am addicted to your blog cheff. Sometimes I stay up late till 2 watching clips and drooling. There needs to be support groups for this condition. ;-)

schwartzonthegrid said...

Wow! simple and incredible. I used a cast iron skillet and doubled the recipe. Perfect day after christmas late brekkie with my wife.

thanks Chef!

mdb139 said...

I made these this weekend (yes, for breakfast). Not a bad cure for the common hangover -- the spiciness really woke me up. I didn't have any fresh bread (other than the kids' white wheat bread) but I did have some leftover homemade crutons so, feeling inspired by Chef John's chicken parm bake, I through a handful on top before popping into the oven.

I checked my eggs at 11 minutes and I must really have had too much to drink the night before because I thought the egg whites were still lose, so I put them back in the oven for another five minutes -- and totally overcooked the yolks. If these hadn't been the last three eggs in my house I would have been tempted to start over, but even overcooked the dish was very satisfying.

I'll agree with Chef John that this would probably be better for lunch or dinner, but this looked so good I was waiting for any excuse to try it, and I'm glad I did.

Thanks for another winner Chef John!

sal said...

Merci Chef John for an amazing recipe! My hubby and I love this dish, it is our weekly brunch tradition.

HRCFS said...

My son (4.5 years old) saw this on the allrecipes.com roku channel and announced that he and I should do it when dad (a vegan) was away.

We made it tonight (slightly de-spiced). He proclaimed it was better than fish sticks and if you've ever had a 4.5 year old you know what a big deal that is.

We had a great adventure where he led the way by choosing (and doing most of the construction) baked eggs for dinner.

Thank you.

Chef John said...

Thanks for sharing!!

Nora E. said...

Just looking at your blog for the first time, it's wonderful! I'm going to make these eggs right now. :)

TheChels said...

This is an AMAZING recipe. So easy, delicious, and beautiful. Perfect for a brunch.

Boone Hatmaker said...

I MADE THIS.
I've been watching your videos on youtube since 2011ish, and not once have I visited here, or made anything.
There's always been some little thing I don't have, but finally I found something I (kinda) had the stuff to make.
For this, I kinda improvised. I didn't have a proper sized pan, so I used a round cake pan (as seen here: http://img4-1.realsimple.timeinc.net/images/1011/round-cake-pan_300.jpg )
and made 2 servings.
I also didnt have the right kind of sauce, so I kinda winged it. Put a little under 2/3 a cup of jarred pizza sauce (ew) into a bowl, added a couple big spoons of the sauce/diced onions/pepper scraps that comes with chipotle peppers in adobo sauce. like, 2 or 3 big spoons worth. Then added a little spoon of minced garlic (hate not having fresh garlic around). Then proceeded with the rest of the recipe like normal, cept' with the cooking time I upped it a little to compensate for the extra stuff, took around 15 minutes, I turned off the timer after 10. Made some toast and fried up a sausage and it was hecka good. Super impressed at the difference the cream and Parmesan make. Attached a pic
http://i.imgur.com/opNGELf.jpg
Was 10/10 delicious.
Also, check out those pants, right?