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selecting Bake at 350°F for 35 minutes. Once oven beeps to signal that
it is preheated, wait 10 minutes more to fully heat the stone before
putting the pastry into the oven.
4. Using a fork, prick the dough evenly all over but make sure not to go
entirely through the dough. Line the shell with parchment and weigh it
down with dried beans or rice. Bake in preheated oven about 20
minutes, or until the dough under the parchment is no longer wet.
Remove the beans/rice and parchment and continue baking for the
remaining 5 minutes, until the shell is golden brown.
*Extra dough can be stored in the refrigerator for up to 1 week
and in the freezer for up to 2 months.
Nutritional information per serving:
Calories 101 (67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 89mg • calc. 0mg • fiber 0g
Spicy Baked Eggs in Tomato Sauce
This zesty Italian-inspired dish would make a great addition
to any brunch menu.
Makes 6 servings
2 tablespoons olive oil, divided
2 garlic cloves, finely chopped, plus 1 garlic clove, halved
1 small onion, peeled and finely chopped
¾ teaspoon crushed red pepper flakes
2 sprigs fresh basil, plus more for garnish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
1 can (28 ounces) whole peeled plum tomatoes with juices,
roughly chopped
¼ cup heavy cream
6 ¾-inch thick slices ciabatta bread
½ cup grated Pecorino Romano
6 large eggs, room temperature
1. Put 1 tablespoon of the oil into a medium saucepan over medium heat.
2. When the oil is hot add the chopped garlic, onion, and red pepper
flakes. Sauté until softened, about 5 minutes.
3. Stir in the basil, salt, and pepper. Add the wine, scraping up any
cooked bits at the bottom of the pan with a wooden spoon. Cook until
the wine is completely reduced. Stir in the tomatoes and bring to a boil.
Reduce the heat to low and partly cover. Simmer sauce for 1 hour,
stirring occasionally.
4. Stir in the heavy cream and remove sauce from heat. Transfer the
sauce to a blender or use an immersion blender directly in the pot to
purée the sauce until smooth. Pour the sauce into a shallow baking
dish that will comfortably fit inside the oven and set aside.
5. Drizzle the remaining oil over the ciabatta slices and arrange the bread
oiled side up directly on the rack in position 3. Set the oven to Toast for
6 slices on shade level 4 until the bread is toasted and golden brown.
Press the +30s button if more time is needed. Remove the bread and
rub the toast tops with the halved garlic. Set aside.
6. Carefully adjust the rack to position 2 and preheat the oven by
selecting Bake at 350˚F for 15 minutes. While oven is preheating,
evenly sprinkle the cheese over the tomato sauce. Using the back of a
small spoon, make six evenly spaced indents in the sauce. Keeping the
yolks intact, crack the eggs into the sauce, being sure the yolks sit in
the indents.
7. Once oven beeps to signal it is preheated, put the baking dish into the
oven. Bake, rotating the dish halfway through cooking for even baking,
until the whites of the eggs are just set but the yolks are still runny. Let
the baked eggs sit for 1 to 2 minutes before serving.
8. Serve by spooning an egg with sauce directly onto a ciabatta slice.
Tear a leaf of fresh basil over the top and eat with a knife and fork.
Nutritional information per serving:
Calories 249 (57% from fat) • carb. 13g • pro. 11g • fat 15g • sat. fat 6g
• chol. 206mg • sod. 695mg • calc. 65mg • fiber 2g