Baked Eggs with Tomato and Sweet Pepper

© Sabrina Modelle
This recipe was created by Sabrina Modelle of The Tomato Tart exclusively to pair with a 2009 Jacuzzi Family Vineyards Sangiovese. This medium bodied red is warm and round with red fruits on the nose, and a balanced acidity. It pairs perfectly with this spicy baked egg dish. Savor the last of the season’s tomatoes and some sweet pepper.

  • 4 farm fresh eggs
  • 2 small tomatoes
  • 1 sweet pepper
  • 1 clove garlic
  • 4 teaspoons cream
  • 4 leaves of basil, finely cut (chiffonade)
  • fresh grated parmesan (plus more after cooking, shaved)
  • dried red pepper (optional)
  • butter, to grease ramekins
  • salt and pepper

1. Preheat oven to 375 degrees and grease four ramekins.

2. Slice the tomatoes, garlic and sweet pepper.

© Sabrina Modelle
© Sabrina Modelle

3. Layer a slice of tomato, chopped peppers, garlic on the bottom of each ramekin top with one teaspoon of cream.

© Sabrina Modelle

4. Crack on egg atop each and top with basil, grated parmesan, salt, pepper, and dried red pepper.

5. Bake for 13-15 minutes until whites of eggs are completely set.

© Sabrina Modelle

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