I’ll race you to the loaf of bread.
Then we can dive into the saucy center—competitively, of course.
Or we could try toe touches off the diving board and see who jumps highest. I spent hours doing that years ago. Let’s relive it!
Okay, important news.
Two weeks ago, I turned on the TV in the early afternoon and Dawson’s Creek was on.
YES. It was on TV.
Sure, Netflix exists and I definitely YouTube-search Pacey + Joey moments when procrastinating, but having it appear on the TV without any planning transported me straight back to 2004.
Here’s the frustrating part: I didn’t catch the channel or time, and I haven’t been able to find it since. Was the universe teasing me? Did I dream it? If you know a channel that’s replaying Dawson’s Creek during the day, please tell me—I need one more distraction to keep me from doing what I should be doing.
Life’s been weird. When I was pregnant with Max I suddenly started craving tomato sauce, and after he arrived I began liking spicy foods.
What is happening?
Spicy cuisine has never been my favorite—too much heat often masks flavor. But lately I’ve been loving dishes that balance spice with sweetness or pair spice with bread. It’s an odd shift, but I’m here for it.
Eddie, who’s always loved tomato-based dishes and makes meat sauce frequently, is a little over it right now. We’re like two tomato-sauce ships passing in the night—time to fix that.
For this recipe I used a spicy arrabbiata sauce that added just the right amount of heat—subtle, complementary, and not overpowering. We normally stick to plain marinara or three-cheese sauces, so the bit of spice was refreshing. I may try making a similar sauce at home.
I’ve long been a fan of baked eggs—there’s a version I made years ago that even made it into my cookbook—and now I’m obsessed with eggs baked in tomato sauce. The main selling point: endless bread for dipping. Runny yolks add a silky, creamy layer to the tangy sauce, and roasted red peppers bring sweetness and texture. And of course, cheese—because a baked-egg dish without cheese would be incomplete.
Also: me, happily paddling in the center, spoon in hand. Ridiculous and delightful.
Fiery Baked Eggs
Yield:
4
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Ingredients
- 2 slices bacon, diced
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste, use a basil-tinted paste if you like
- 1/3 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups spicy tomato sauce
- 1 (12-ounce) jar roasted red peppers, drained and patted dry
- 6 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- fresh herbs for topping, basil, rosemary, thyme
- doughy bread for serving
Instructions
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Preheat the oven to 400°F.
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Heat an oven-safe skillet over medium-low and add the bacon. Cook 4–5 minutes. Once some fat renders, stir in the onion and cook until softened, about 5–6 minutes, until bacon is crisp. Add garlic and cook 1 minute. Stir in tomato paste, paprika, salt, pepper, and red pepper flakes; cook another minute. Pour in the tomato sauce and bring to a simmer, then turn off the heat. Stir in the roasted red peppers. Create small wells in the sauce and gently crack each egg into them.
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Bake until whites are set and yolks reach your desired doneness, about 15–20 minutes. Top with fresh herbs and grated Parmigiano-Reggiano. Scoop the eggs and sauce into bowls and serve immediately with crusty bread.
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For individual portions, bake in small ramekins.
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