Fabio takes on eggs again as he reveals secrets to baking them just in time for the ultimate Easter brunch. His spicy classic, Italian P!&$ed Off Eggs, revved up in his signature marinara sauce, is an over-the-top brunch dish you'll be craving any time of year.
- Get to know your eggs. Fresh is best: if an egg floats, don't eat it! To test for freshness: if an egg sinks to the bottom of a bowl of water and lies on its side, it's super fresh! If it stands up, it's less fresh, but still edible.
- Use less fresh eggs for cakes, sauces, or omelets, where the egg's texture and flavor aren't the star of the show.
- Size Matters: Most recipes call for LARGE eggs, but if you're just cooking eggs on their own, any size will do.
- Fabio's amazing baked egg dish comes together in less than 15 minutes using simple common ingredients. All you need to prepare ahead is have some of his amazing marinara sauce available. Easy to make a batch and store it!
p!&$ed off eggs!
Recipe by Fabio Viviani
Yields: 2 servings
2 cups Fabio's Marinara sauce
4 red chili peppers, sliced thin
2 garlic cloves, crushed
½ small red onion, sliced thin
2 garlic cloves, sliced thin
¼ cup Parmesan cheese
Extra-virgin olive oil for drizzling
10-12 leaves fresh basil
Preheat oven to broil.
In an oven-safe pan, place the marinara, then the crushed garlic and the sliced peppers.
Crack eggs into the dish and top with sliced red onion and sliced garlic.
Cover the dish with Parmesan cheese, and drizzle with olive oil.
Place in the oven on broil for 5-10 min, or until the cheese is golden brown.
Place basil leaves in pan and use a spoon to push them under the eggs, helping to separate them from the pan.
Drizzle again with extra virgin olive oil.