Baked Eggs in Tomato Sauce| Ferrari-Carano Winery
Uova al Forno, a classic Italian brunch recipe, and one we serve at our Sycamore Grove Brunch at the winery. Serve with plenty of crusty sliced bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ferrari-carano.com.
Cooking tools:
- Blender
- Food processor
- Oven
- Skillet
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Plate
Ingredients
- 8 extra large eggs
- 4 cups tomato sauce
- 2 tbsp. dried basil
- 2 tbsp. dried oregano
- 2 tbsp. garlic powder
- 1 tbsp chili flakes
- 12 oz. Ricotta Salata cheese, or Queso Fresco or Cotija, if unavailable
- 2 tbsp. fresh Italian parsley, chopped
- 2 tbsp. fresh basil, chopped
- 2 tbsp. green onion, chopped
- Salt
- pepper
- Olive oil
- Ciabatta or Baguette to serve
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