A Month-of-Eggs: That's A Roma, Italian Baked Eggs

Italian Baked Eggs

Do you like my clever title? Sometimes I just get so pleased with myself! 

We know how well eggs go with pasta from the Pasta Carbonara I shared. 

Today is another dish to serve alongside pasta since Italian Baked Eggs have a tomato sauce base.  If you only want one egg, reduce the number of eggs. Keep other ingredients the same. 

That’s A Roma: Italian Baked Eggs

½ cup pizza sauce

1 small handful baby spinach

4 large eggs

¼ cup milk

1 clove garlic, minced

1/3 cup Asiago, shredded

salt and pepper to taste

1 teaspoon dried basil

Preheat oven to 425 degrees. Spray two 10-ounce ramekins with non-stick cooking spray.

Put ¼ cup pizza sauce in the bottom of each ramekin.

Layer spinach on pizza sauce and top each with two eggs.

In a small bowl, combine the milk, garlic, cheese, salt and pepper, and basil.

Top each egg dish equally with milk and cheese mixture. Put on the middle oven rack.

Bake until whites are cooked through, 15 minutes. Check eggs for doneness and cook longer if needed.

Serve in ramekin with a side of pasta to sop up the sauce under the eggs.

DH’s Rating: 3 Tongues Up.   He wasn’t wild about the tomato sauce with the eggs. He wasn’t really specific just that he wouldn’t be asking for this again. I thought it quite tasty! Different strokes, eh?