Baked Eggs Three Ways | Jamie Oliver
Recipes in this Video
Originating from Southern Italy, Italian Baked Eggs, or Uova al Purgatorio, is a rustic dish that reflects the region's love for simple, hearty meals. Traditionally enjoyed for breakfast or brunch, it showcases the rich flavors of tomatoes and eggs, often served with crusty bread for dipping. Today, this dish is celebrated globally, with variations incorporating different spices and vegetables, making it a versatile favorite for any meal.
Ingredients
- ●eggs
- ●tomatoes
- ●olive oil
- ●garlic
- ●onion
- ●basil
- ●red pepper flakes
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Heat olive oil in a skillet over medium heat until shimmering.
- 3Sauté chopped onion and minced garlic until softened, about 3-4 minutes.
- 4Add canned tomatoes and season with salt, black pepper, and red pepper flakes.
- 5Simmer the sauce for 10 minutes until slightly thickened.
- 6Stir in fresh basil leaves just before removing from heat.
- 7Transfer the sauce to a baking dish, spreading it evenly.
- 8Make small wells in the sauce and crack an egg into each well.
- 9Sprinkle grated parmesan cheese over the eggs.
- 10Bake in the preheated oven until the egg whites are set, about 12-15 minutes.
- 11Remove from the oven and let cool for a few minutes before serving.
- 12Garnish with additional basil and serve with crusty bread.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable while still providing a good cooking base.
fresh basil
Healthier: spinach
Cheaper: dried herbs
Spinach adds nutrition and can be more cost-effective.
red pepper flakes
Healthier: fresh chili
Cheaper: black pepper
Fresh chili provides heat with a different flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●1/2 cup water
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp butter (optional)
- ●Fresh herbs (optional, for garnish)
Instructions
- 1Fill a small saucepan with water and bring it to a gentle simmer over medium heat.
- 2While the water is heating, butter the inside of coddler cups or ramekins if desired.
- 3Crack an egg into each coddler cup or ramekin, being careful not to break the yolk.
- 4Sprinkle salt and pepper over the eggs.
- 5Place the coddler cups or ramekins in the simmering water, ensuring the water comes halfway up the sides of the cups.
- 6Cover the saucepan with a lid and let the eggs cook for about 6-8 minutes for soft-cooked eggs, or longer for firmer yolks.
- 7Once cooked to your liking, carefully remove the coddler cups from the water using tongs or a spoon.
- 8Garnish with fresh herbs if desired and serve immediately.
Equipment
Ingredients
- ●4 large eggs
- ●1 cup diced tomatoes
- ●1/2 cup black beans, drained and rinsed
- ●1/2 cup corn kernels
- ●1/2 cup diced bell pepper
- ●1/4 cup chopped onion
- ●1/4 cup shredded cheese (cheddar or Mexican blend)
- ●2 tbsp olive oil
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh cilantro for garnish
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in diced tomatoes, black beans, corn, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes until heated through.
- 4Transfer the mixture to a greased baking dish, spreading it evenly.
- 5Make four small wells in the mixture and crack an egg into each well.
- 6Sprinkle shredded cheese over the top of the eggs and vegetable mixture.
- 7Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still runny, or to your desired doneness.
- 8Remove from the oven and let cool for a few minutes.
- 9Garnish with fresh cilantro before serving.
- 10Serve warm with tortillas or crusty bread.
Equipment
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