If you’re wondering why I called this recipe “baked eggs
with eggs,” I didn’t. No, “huevos” has another meaning, and any of your
Spanish-speaking friends will be happy to tell/show you what that is. Anyway,
as I said in the video intro, don’t let the generic name fool you; this “baked
eggs” recipe is way more delicious than it sounds!
If you enjoy huevos rancheros, you will love this. The way
the spicy sauce mingles with just barely set eggs is very similar, and when you
start scooping this up with toasted chunks of bread, it gets borderline
magical.
If you happen to accompany this humble dish with copious
amounts of ham and bacon, this would make for quite the Father’s Day treat. You
can stay with my Italianesque version, but American, Latin, or Asian versions
are only a couple tweaks away.
I gave a general time of about 12 minutes at 400 degrees F.,
but of course this is going to vary based on your exact dish size/shape, as
well as how many you are making at once. I would start checking after 10
minutes, keeping in mind that the yolks will keep firming up even after they
are out of the oven.
