Italian Egg Bake

Ingredients

• 2 tablespoons extra virgin olive oil, plus
• more for drizzling
• 4 ounces diced pancetta
• 1/2 cup diced onion
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh basil
• 1/4 cup unsweetened almond milk
• 2/3 cup shredded Parmesan cheese, plus
• extra for topping
• 1/2 teaspoon minced garlic (1 to 2 cloves)
• 1/4 teaspoon each sea salt and pepper,
• or to taste
• 1/2 cup diced fresh tomato
• 1 cup tomato sauce, preferably homemade
• 4 large cage-free eggs
• Chopped at-leaf parsley, for garnish
• Hot red pepper flakes,
• for garnish (optional)

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Warm 2 tablespoons of olive oil in an 8-inch cast iron skillet or oven-safe pan for 2 minutes, or until fragrant. Sauté the pancetta and onion until the onion is soft, about 5 minutes. Remove the pan from the heat.

Step 3

Whisk together the almond milk and Parmesan cheese. Reserve extra cheese for topping.

Step 4

Stir in the garlic, tomato, sea salt, pepper, tomato sauce, oregano, and basil. Pour the milk and the tomato mixture over the ingredients in the skillet.

Step 5

With a spatula, create 4 wells in the mixture for the eggs. Crack an egg into each well without breaking the yolk. (You may want to crack the egg into a coffee cup first, then slip it into the well.)

Step 6

Add any extra cheese on top of eggs and place the skillet in the oven for 15-18 minutes, or until the egg whites have set (the yolks will be somewhat runny).

Step 7

Garnish with Italian parsley and red pepper flakes. Serve warm.