Italian Baked Eggs

Instructions

1. Prepare the sauce
   Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
2. Season and simmer
   Add the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper to the skillet. Stir well and bring to a simmer. Reduce heat to medium-low and let the sauce simmer for 10 minutes until slightly thickened. Stir in the torn basil leaves.
3. Create wells and add eggs
   Preheat oven to 375°F (190°C). Using the back of a spoon, create 8 wells in the tomato sauce. Carefully crack an egg into each well, keeping the yolks intact. Season the eggs with a pinch of salt and pepper.
4. Add cheese
   Sprinkle the grated Parmesan and shredded mozzarella evenly over the eggs and sauce, being careful not to completely cover the egg yolks.
5. Bake
   Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the egg whites are set but the yolks are still runny. For firmer yolks, bake for an additional 2-3 minutes.
6. Garnish and serve
   Remove from the oven and let stand for 2 minutes. Garnish with fresh basil leaves and additional grated Parmesan if desired. Serve immediately with crusty Italian bread for dipping.