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Baked Eggs with Burrata, Artichokes & Spinach

There are many variations on baked eggs.  This one has bright spinach, hearty artichokes and creamy burrata.  It’s perfect for brunch or serve it with crusty bread for a unique dinner. You will need two cast iron skillets or you can cook the eggs in batches.


1 tbsp olive oil
4 cloves garlic, thinly sliced
5 oz baby spinach
8 large eggs
2 cups artichoke hearts, chopped
8 oz burrata
24 oz Due Cellucci Tomato Sauce
½ tsp red pepper flakes
salt and black pepper, to taste


  1. Pre-heat oven to 350F.
  2. Sauté Spinach – Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper.
  3. In a large cast iron skillet, spread half of the Due Cellucci tomato sauce.
  4. Top with half of the spinach, half of the artichokes, and half of the burrata.
  5. Crack four eggs over the top.
  6. Sprinkle with salt, black pepper, and half of the pepper flakes.
  7. Bake for 20-25 minutes or until the whites are cooked and yolks are cooked to preferred doneness.

Repeat with remaining ingredients.

Serves 8