Sicilian baked eggs with artichokes, burrata, spinach, and spicy tomato sauce
A brunch favorite, these Sicilian baked eggs combine artichokes, burrata, spinach, and tomato sauce for a simple, classic Italian meal.
Yield: 4 servings
For the spinach
1 tbsp. olive oil
4 cloves garlic, thinly sliced
5 oz baby spinach
For the eggs
8 large eggs
2 cups artichoke hearts, chopped
8 oz burrata
24 oz tomato sauce
½ tsp red pepper flakes
salt and black pepper, to taste
Heat oven to 350F.
Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper.
In a large cast iron skillet, spread half of the tomato sauce. Top with half of the spinach, half of the artichokes, and half of the burrata. Crack four eggs over the top.
Sprinkle with salt, black pepper, and half of the pepper flakes. Bake for 20-25 minutes or until the whites are cooked and yolks have reached desired doneness.
Serve with toast for dunking. Repeat with remaining ingredients.