Italian Baked Eggs in Heirloom Tomato Sauce with Fresh Corn

Uova in purgatorio, Italy's beloved eggs nestled in spicy tomato, welcomes sweet corn and heirloom tomatoes. Baked in one skillet until the whites set, this brunch dish keeps the yolks gloriously runny for crusty bread.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 355 cal
• 20g protein
• 22g carbs
• 21g fat

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Ingredients

• 1 1/2 lb heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 8 large eggs
• 3 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty bread

Instructions

1. 1Preheat the oven to 375°F. Core and roughly chop the heirloom tomatoes, keeping the juices.
2. 2Heat a large oven-safe skillet over medium heat and add the olive oil. Thinly slice the garlic and cook until fragrant and just golden, about 1 minute.
3. 3Add the chopped tomatoes and their juices plus salt and the red pepper flakes. Simmer, stirring occasionally, for 8–10 minutes until the tomatoes break down into a chunky sauce.
4. 4Stir in the fresh sweet corn kernels and cook 2 minutes more so they stay sweet and snappy inside the sauce.
5. 5Use the back of a spoon to make eight small wells in the sauce. Crack one egg into each well.
6. 6Season the egg tops lightly with salt and pepper, then sprinkle grated Parmesan evenly over everything.
7. 7Transfer the skillet to the oven and bake 8–11 minutes until the egg whites are just set but the yolks are still soft and jammy.
8. 8Meanwhile, toast or grill the bread slices until golden and crisp on the edges.
9. 9Remove the skillet carefully (handle will be hot). Tear fresh basil leaves over the top and drizzle with a little extra olive oil.
10. 10Serve family-style straight from the skillet with the toasted bread for scooping up sauce and runny yolk.