Ingredients
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⅓ cup marinara sauce
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½ teaspoon red pepper flakes
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salt and freshly ground black pepper to taste
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1 ½ teaspoons chopped fresh flat-leaf parsley
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2 eggs
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1 tablespoon finely shredded Parmigiano-Reggiano cheese
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2 teaspoons olive oil
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2 tablespoons heavy whipping cream
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2 slices toast
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
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Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
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Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
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Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
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Nutrition Facts (per serving)
| 560 | Calories |
| 36g | Fat |
| 39g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 560 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 13g | 66% |
| Cholesterol 418mg | 139% |
| Sodium 1075mg | 47% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 13% |
| Total Sugars 10g | |
| Protein 21g | 41% |
| Vitamin C 5mg | 6% |
| Calcium 233mg | 18% |
| Iron 5mg | 26% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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