Ingredients

The following ingredients have 5 Servings
  • 4 ounces diced pancetta
  • 1/2 cup chopped red onion  (around 140 grams)
  • 1/2 cup chopped fresh oregano
  • 1/2 cup chopped fresh basil
  • 1/4 cup unsweetened almond milk
  • 2/3 cup shredded Parmesan cheese (extra for topping)
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon sea salt and pepper each (or to taste)
  • 1/2 cup chopped fresh tomato
  • 1 cup tomato sauce
  • 5 large cage-free eggs
  • Red pepper flakes to garnish
  • Oregano to garnish

Instruction

  • Preheat oven to 425°F.
  • Pan fry the pancetta and onion together in 8 inch cast iron skillet (or oven safe pan) for 2 minutes or until fragrant.
  • Remove from heat.
  • Whisk together the almond milk, and parmesan cheese. Reserve extra cheese for topping.
  • Stir in the garlic, tomato, sea salt/ pepper, tomato sauce ,and herbs.
  • Pour the milk tomato mix over the cast iron skillet (or oven safe pan) with the onion and pancetta.
  • With a spatula, create 5 small crevices in the pan (evenly spaced)where you can place the eggs so the yolk don’t break. Crack 5 eggs on top of each crevice.. If you find you have an egg with a running yolk, just mix it to the pan, but then add another egg that has a set yolk. Or discard the running yolk.
  • Add any extra cheese on top of eggs and place skillet in oven for 15-18 minutes or until egg whites have set (yolk will be soft) and corners are brown. Baking times vary with oven and type of skillet used.
  • Garnish with Italian parsley and red pepper flakes. Enjoy