Rating: 4.7 stars
305 Ratings
  • 5 star values: 239
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

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.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.

  • Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.

  • Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.

  • Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Nutrition Facts

560 calories; protein 20.6g; carbohydrates 39.2g; fat 35.9g; cholesterol 418mg; sodium 1074.9mg. Full Nutrition
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Reviews (230)

Most helpful positive review

Rating: 5 stars
08/02/2014
We double the recipe and make this in a 7 by 11 glass dish and place it between us. Using Cholmondley's English Muffin bread, toasted, we mop up every last drop. So tasty. Thanks, Chef John. Another hit! Read More
(114)

Most helpful critical review

Rating: 2 stars
04/18/2013
Well now I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins. I checked the eggs to see if they were done. The whites didn't look set to me so I checked it again in 3 minutes. Then again. I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well as I tried to mix the yolks into the whites I saw that they were more solid than loose. But of course you already surmised that they would be right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg just the sauce which was pretty good - but not what I expected! I believe that the dish I used because of the height did not allow the eggs to cook properly. Whatever the cause I don't think I'll try this one again. Chalk it up to user error! Read More
(47)
305 Ratings
  • 5 star values: 239
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/02/2014
We double the recipe and make this in a 7 by 11 glass dish and place it between us. Using Cholmondley's English Muffin bread, toasted, we mop up every last drop. So tasty. Thanks, Chef John. Another hit! Read More
(114)
Rating: 5 stars
07/06/2012
Great recipe! Made it for dinner for my gf and she loved it. It's almost like huevos rancheros but marinara sauce is better IMO. It's salty and sweet with a nice basil finish. Will use more basil and some pressed garlic next time. I skipped on using cream and it was still yummy. Make sure you don't over cook the yolk. The yumminess of this dish depends on the consistency of a semi-oozy yolk. Watch the video! Thx Chef John! Read More
(83)
Rating: 5 stars
07/05/2012
Yummy, yummy, yummy. What a splendiferous recipe! I saw the video the other day and felt that I had to try it. I did not measure the ingredients but added them by eye. It's so simple that you can only really go wrong if you overcook the dish or burn the toast! I just had it for my dinner and am wondering if it's too greedy to have more or if I even care about that! I did take mine out of the oven just before the yolks had set as the eggs carry on cooking in the heat of the ingredients. Perfect! Read More
(72)
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Rating: 2 stars
04/18/2013
Well now I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins. I checked the eggs to see if they were done. The whites didn't look set to me so I checked it again in 3 minutes. Then again. I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well as I tried to mix the yolks into the whites I saw that they were more solid than loose. But of course you already surmised that they would be right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg just the sauce which was pretty good - but not what I expected! I believe that the dish I used because of the height did not allow the eggs to cook properly. Whatever the cause I don't think I'll try this one again. Chalk it up to user error! Read More
(47)
Rating: 5 stars
08/25/2012
We had breakfast for dinner the other night so I decided to give this a try. I made it exactly as written but used fresh basil instead of parsley. I sprayed my baking dish with non-stick cooking spray first and assembled as the recipe indicates. I ran into a problem trying to figure out if these were done. I thought they still looked too giggly after 12 minutes so I left them in the oven another 3 minutes. Big mistake. I should have taken them out at 12 minutes because after 3 more minutes the yolks were cooked through. They were still delicious and I d certainly make this again. We both enjoyed these with toasted English muffins and crispy bacon. Read More
(41)
Rating: 5 stars
09/05/2012
Easy and divine! I made two changes though. 1) to make these in individual ramekins - makes it easy to serve and it looks fancy....and 2) I placed a slice of ham over the tomato sauce and then broke the egg into it - adding cream etc on top of it. Thanks John for this tasty dish. Read More
(36)
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Rating: 5 stars
02/11/2013
I give this recipe 5 Stars!!! It is really good!!! This was also easy to make! For fun I added fresh tomato, red pepper and green onion minced and added to the marinara sauce. I used a very simple marinara sauce. I tried making a low calorie version with no olive oil and nonfat plain yogurt instead of the cream. It was still awesome!!! Watch this carefully and make sure the yolks don't cook too much. My husband loved this and told me to add this to my list of great recipes! I will definately make this again! Thanks Chef John!!! Read More
(21)
Rating: 5 stars
05/01/2013
Delicious! Made in individual ramekins the night before. Left them in the fridge overnight and baked them in the morning for a quick tasty breakfast before running out the door to work. No prep in the morning needed:). Read More
(20)
Rating: 5 stars
09/01/2012
First, I have to say (again) how much I love Chef John's videos!! And his recipes! I made these baked eggs as written, and they are delicious. I just now made them again, but with a Mexican flare using Goya Recaito (cilantro cooking base) and it's another hit! I think you could use any sauce/spice/cheese you like and it will come out great. Thanks again, Chef! Read More
(20)