Baked Eggs with Pancetta and Rosemary Recipe by Chef Jenn Louis
Prep Time:
Cook Time:
Servings:
6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ small yellow onion, finely chopped (about ½ cup)
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 rosemary sprig, leaves removed and stem discarded (about 1½ tablespoons)
  • 1 sage leaf
  • 4 cups whole peeled canned tomatoes, preferably San Marzano
  • Pinch of red-pepper flakes
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • 3 oil-cured pitted black olives, halved
  • 12 large eggs
  • 6 slices pancetta, cut ¼-inch-thick
  • Toasted bread, for serving
Directions
  1. Preheat the oven to 375˚ and place a rack in the middle.
  2. In a medium saucepan, warm the olive oil over medium heat. Add the onion, garlic, bay leaves, rosemary and sage and cook, stirring occasionally, until the onion is translucent and the garlic is fragrant but not brown, about 5 minutes.
  3. In a medium bowl, crush the tomatoes with your hands until just slightly chunky. Add the tomatoes and the red-pepper flakes to the saucepan and cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.
  4. Divide the tomato sauce among 6 small, shallow, oven-proof dishes and place an olive half in each. Crack 2 eggs into each dish. Sprinkle the eggs with salt and pepper. Transfer the eggs to the oven and bake until the egg whites are set but the yolks are still runny, about 15 minutes.
  5. Meanwhile, in a large skillet, cook the pancetta over medium heat, turning once, until crisp. Remove the eggs from the oven and top each serving with a slice of the warm pancetta. Serve immediately with toasted bread.