Italian Baked Eggs
You might be starting to pick up on this, or if not, you certainly will after seeing my next few posts––I love Mediterranean food. Italian and Southern French dishes are my favorite. I love the delicate balance of flavors and seasonings similarly used in both cuisines to bring out the natural flavors of the food you're eating. Back before I was Paleo, I was the kind of person who would drown their food in sauces and condiments. For any Futurama fans "would you like some human with your salt?" was more than an appropriate response to how I was eating. I would drown skirt steak in Worcestershire sauce, chicken, burgers, and hot dogs in ketchup, pasta in it's sauce––okay, well I'm still guilty of this one, but not because I don't like the flavor of spaghetti squash or zucchini noodles... just because I love tomato sauce so much that I could probably eat it all by itself anyway! I would never be able to eat eggs unless they were scrambled and burnt to a crisp, and even then, they had to be drowned in ketchup, so healthy, right? I've been sitting on this recipe for a few weeks now and it's become quite a popular breakfast in my house lately. I never would have been able to eat something like this in my pre-Paleo days... runny yolk? No, thank you. Following a Paleo diet has taught me so much more than just about what foods my body can and can not handle and what makes me feel good or bad, etc.––it's taught me to appreciate the flavor of the foods I'm eating. I've learned that if I have to drown my meal in sauces or ketchup––I probably don't really even like it. I've also learned how good foods can taste if you cook and season them properly. This baked egg dish, is an adaptation of my Baked Eggs Florentine. This one was formed when I was trying to make the Eggs Florentine and was severely lacking some of the crucial ingredients––like spinach and ghee, oops! I actually really love this variation as much as the original dish. It has a really nice flavor that brings to mind the french bread pizzas my grandma used to make for me and its only takes a short amount of time to throw together in the morning!
Italian Baked Eggs
Prep Time: 10 min Cook Time: 16-17 min Total Time: 26-27 min Serves: 4
2 cups spinach, finely chopped
⅔ cup eggplant, diced
½ cup Italian sausage (about 2 links), casings removed and crumbled
1 tbsp olive oil
½ cup coconut milk
3 tbsp tomato paste
1½ tsp Italian breadcrumbs
You could also try substituting the Italian sausage for thinly sliced prosciutto You could also try adding in some finely diced tomato
The day before you want to make this, thinly slice an eggplant, place in one layer on paper towels, sprinkle with salt, and cover with another layer of paper towel. This tenderizes the eggplant and brings out more of it’s flavor before you cook it! Let sit out for at least 12 hours. Any leftover eggplant can be wrapped in a paper towel, sealed tightly in a ziploc bag, and stored in your fridge for up to a week!
The morning of, preheat oven to 400 degrees F.
Mix spinach, eggplant, and sausage and toss with olive oil. Divide the mixture evenly into four baking dishes or ramekins.
In another bowl, mix together the tomato paste and coconut milk, then add in the breadcrumbs. Evenly divide this sauce into each ramekin and using the back of a spoon or butter knife, spread the sauce to cover the spinach mixture. Bake for 10 minutes and remove from oven.
Top each ramekin with 1-2 eggs and bake for another 6-7 minutes, until the egg whites are cooked but the yolk is still runny. Serve immediately and enjoy!