Bubbling Baked Eggs Skillet
Eggs baked in a garlicky tomato sauce under a layer of melted cheese and fresh basil, pulled straight from the oven bubbling hot.
Finishing this dish in the oven rather than on the stovetop lets the cheese melt evenly over the eggs while the sauce keeps bubbling around the edges. A short simmer on the stove first concentrates the tomato flavor before the skillet ever goes in. Torn basil leaves on top add a fresh note right as it comes out.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 400F while you start building the sauce on the stovetop in an oven-safe skillet.
Heat the olive oil in an oven-safe skillet over medium heat and cook the garlic for about 1 minute, until fragrant but not browned.
Stir in the crushed tomatoes, oregano, and kosher salt and simmer for 10 minutes, until the sauce thickens slightly.
Make six small wells in the sauce and crack an egg into each one, spacing them evenly around the skillet.
Scatter the shredded mozzarella over the entire skillet, letting some fall onto the sauce between the eggs as it melts.
Transfer the skillet to the oven and bake for 10 to 12 minutes, until the whites are set and the cheese is melted and golden in spots.
Scatter the torn basil leaves over the top and serve straight from the skillet while it is still bubbling.
Kitchen note
Use an oven-safe skillet such as cast iron; transferring the sauce to a separate baking dish loses the browned bits that add flavor.
