Easy, creamy, cheesy— what more could you want from a savory breakfast dish. This Creamy Tomato Baked Eggs recipe is an easy play on the Italian dish, Uova in Purgatorio, or Eggs in Purgatory. Similar to it’s Israeli counterpart, Shakshuka, Eggs in Purgatory is essentially eggs cooked in a delicious tomato sauce. Add a crispy parmesan polenta cake into the mix and you’ve got a hearty breakfast that is sure to be forever favorite.
- 1 Tube Polenta
- 2 cups Pasta Jay’s Creamy Tomato Sauce
- 2 cup Grated Parmesan or Pecorino Romano, divided
- 2 tablespoons Olive Oil
- 3 Fresh Basil Leaves
- 2-4 Eggs
- Crushed Red Pepper (Optional)
- Arugula (Optional)
- Salt (to taste)
Step 1: Heat Oven To 425 degrees.
Step 2: Cut polenta into ¼ or ½ inch thick rounds. Roughly chop basil leaves.
Step 3: While oven preheats, pour Pasta Jay’s Creamy Tomato Sauce into a medium pan. If extra spice is desired, add crushed red pepper flakes to taste. Allow sauce to simmer over medium high heat, until slightly thickened.
Step 4: While sauce simmers, heat a tablespoon of olive oil in a large pan. Once oil has heated, add the polenta cakes. Allow to polenta cakes to crisp, only turning once when each side is golden brown. Set aside.
Step 5: Once sauce has thickened, working one egg at a time, carefully crack over a small bowl, create a well in the tomato sauce and gently let the egg slide out of the bowl into the well. By doing this you are able to reduce the risk of the yolk breaking over the sauce. Repeat this step until each egg is added, making sure to space the eggs evenly throughout the pan.
Step 6: Once all the eggs have been added, cover and allow eggs to cook on medium heat for 1-2 minutes.
Step 7: Put polenta cakes on a small baking sheet, top each cake with grated cheese. Place on top rack and let cakes heat until cheese is melted.
Step 8: Uncover eggs, top with remaining cheese, cook in the oven until eggs have reached desired doneness and cheese is melted. Season with salt to taste.
Step 9: Assemble— Top polenta cakes with eggs and tomato sauce, garnish with fresh basil. If additional greens are desired, top with a small arugula salad. Enjoy!