Gluten Free Italian Baked Eggs Recipe
Eggs are such a staple in my home. They are an inexpensive form of protein, so versatile, and in most cases, a really quick way to get breakfast, lunch, or dinner on the table. This Gluten Free Italian Baked Eggs Recipe can be served at any meal and are ready in about 20 minutes – give or take.
Serve them up with a loaf of gluten-free French bread or baguettes and you really don’t need much else. OK, you can add a salad if you’re making these for dinner. And maybe some dessert. But I digress …
The point is, this recipe is delicious, nutritious, and even seems pretty fancy.
I have these adorable little cast iron skillets so I make one serving per skillet but you can just make the whole lot in one big skillet and serve it family style.
And remember, when it comes to buying eggs, it really is best to buy cage-free pastured eggs such as Nature’s Yoke brand – they are more nutritious, humane, and delicious.
- 1 tablespoon olive oil
- 1 cup white or yellow onion chopped
- 1 clove garlic minced
- 1 (14 ounce) can quartered artichoke hearts in water, drained
- 2 ounces prosciutto thinly sliced and cut into slivers
- 1 (14 ounce) can fire roasted tomatoes, un-drained
- 1 cup homemade or jarred marinara sauce
- ¼ cup minced fresh basil plus sprigs for garnish
- 1 teaspoon crushed red pepper flakes
- Kosher salt
- black pepper Freshly ground
- 8 large eggs
- 4 tablespoons grated Parmesan cheese
Heat oil in a large oven-proof skillet over medium-high heat. Add the chopped onion and cook for 5 minutes or until softened.
Next, add the garlic and cook for 30 seconds. Add the drained artichoke hearts and cook for 2-3 minutes.
Add the prosciutto, canned tomatoes (with their juice), the marinara sauce, ¼ cup fresh basil, and crushed red pepper and cook for 5 minutes or until everything is heated through. Taste and add salt and pepper if desired. Do not over-salt at this point as you will be adding Parmesan cheese, which is a little salty.
Break the eggs into the sauce, sprinkle with a pinch of salt and pepper and cook for 10 minutes or until the whites are set and the yolks are still runny.
Sprinkle with Parmesan cheese and garnish with a sprig of fresh basil.
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