Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce

• Vegetarian
• Gluten free

• Produce

  • 2 cups Artichoke hearts
  • 5 oz Baby spinach
  • 4 cloves Garlic

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 24 oz Tomato sauce

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 8 oz Burrata

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 5 oz baby spinach
• 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

Directions

• 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.

Nutrition