It’s been a difficult couple of weeks. I’m writing from an Airbnb in San Miguel, CA, about two hours north of our home in Santa Barbara. The Thomas Fire has been raging for two weeks and we’ve been displaced for about ten days. We were under voluntary evacuation for several days, moving between hotels and friends’ houses. When things seemed calmer we returned home for one night, unpacked hastily, and slept soundly in our own bed. The next morning, the sky was clear and blue. While I was in the shower I noticed the lights flicker, and when I finished I found Dayn outside surrounded by a roiling cloud of smoke and ash. Our phones began to sound emergency alerts.
Less than 40 minutes after waking to clear skies, we had to pack again and evacuate immediately. The scene was surreal and frightening. Fire trucks raced past our house while the sunlit sky turned to an eerie smoky darkness. We scrambled to gather things and left in a disorganized rush. We headed to our friend Nick’s house on The Mesa, where his balcony offered a 180° view of the fire as the wind pushed it closer to Santa Barbara. We watched in stunned horror as the flames advanced and the sky filled with thick, toxic smoke. We followed live news coverage, fire maps and weather updates, trying to understand what was happening.
That was Saturday morning; it’s now Monday and we still don’t know when we’ll be able to return. The Thomas Fire is now about 45% contained, a huge improvement from the worst hours. The winds died down and firefighters were able to protect many homes and neighborhoods. We are deeply grateful to the men and women who have worked around the clock for the past two weeks to control the blaze. They are real-life heroes and we owe them so much. Aside from the inconvenience of living out of suitcases, disrupted sleep, and inability to work, we’re safe and healthy — and thankful.
In times like this, sharing a warm home-cooked meal feels especially meaningful. This Sheet Pan Italian Baked Eggs recipe is comforting, easy to scale, and perfect for sharing. I’ve been developing it for a couple of months and finally refined it. The dish begins with a robust mix of San Marzano tomatoes, red and yellow bell peppers, mushrooms, onion and garlic that roast down on a single sheet pan into a saucy base. Dollops of fresh mozzarella and cracked eggs are nestled into the sauce, topped with grated Parmesan and a sprinkle of red chile flakes. Fresh basil and parsley brighten the finished dish, and slices of garlic-brushed ciabatta bake alongside for dipping.
This meal is ideal for breakfast, brunch or a cozy dinner and easily feeds a crowd. Once we’re settled and grocery shopping again, I’ll be making a big batch to share with friends and family — and dreaming of making enough to feed the many firefighters who worked so hard to protect our community. I hope you get to sit down to a comforting, home-cooked meal with loved ones soon.
Recipe
Sheet Pan Italian Baked Eggs
5 from 2 reviews
- Author: Baking The Goods
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
Sheet Pan Italian Baked Eggs are an easy, comforting meal any time of day. A hearty vegetable tomato base, melted mozzarella, baked eggs, fresh herbs and garlic ciabatta make a satisfying shareable dish.
Ingredients
- 1 28-ounce can San Marzano tomatoes (whole, peeled)
- 2 bell peppers, chopped
- ½ yellow onion, finely chopped
- 1 cup mushrooms, chopped
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon red chile flakes
- 6 large eggs
- ¾ cup small mozzarella balls or slices
- ¼ cup grated Parmesan
- 6 slices ciabatta bread
- 2 tablespoons olive oil
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Pour the San Marzano tomatoes onto a sheet pan and break them up with your hands. Add the chopped peppers, onion, mushrooms, garlic, oregano, salt, pepper and red chile flakes. Stir and consolidate the mixture to two-thirds of the sheet pan.
- Bake for 45 minutes, stirring a couple of times, until the vegetables soften and the mixture becomes saucy.
- Mix minced garlic with olive oil and brush onto the ciabatta slices.
- Place the ciabatta on the empty portion of the sheet pan. Dollop the sauce with mozzarella and return to the oven for about 10 minutes until the cheese starts to melt and bubble.
- Use the back of a spoon to make six small divots in the sauce. Crack an egg into each divot, sprinkle with grated Parmesan, and bake 8–10 minutes more, until whites are just set and yolks remain slightly jiggly. The eggs will continue to cook a bit after removing from the oven, so avoid over-baking.
- Top with chopped basil and parsley. Serve the saucy eggs with the toasty ciabatta and finish with extra red chile flakes and cracked black pepper to taste.
Notes
To serve a larger crowd, double the recipe and split between two sheet pans.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Italian