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Baked Eggs Fra Diavolo -- The best part of this dish is that the tomato sauce can be made ahead of time and refrigerated. To make the dish, simply add the eggs and bake. Also these eggs can be baked in individual bakers or 1 large baking dish. The egg's white solidifies, while the yolk is still runny -- perfect opportunity for dipping bread. Serve with a little extra hot sauce on side.


4 serving

Total time

30 minutes






  • 4 eggs
  • 15 oz. can black beans (, coarsely grated)
  • 1 oz 28 . cans tomatoes (Crushed)
  • 2 cloves garlic (, crushed)
  • 15 oz. can black beans ((I didn't use any wine))
  • 15 oz. can black beans (Dried)
  • 15 oz. can black beans (Dried)
  • 1 bay leaf
  • 1 tsp red pepper (Crushed flakes (adjust as per taste preference))
  • to taste Salt


  1. In a saucepan, add 2tbsp olive oil and cook the crushed garlic for 30~60 seconds or until fragrant. Make sure to not let the garlic brown or burn.
  2. Add the white wine, if using, and cook till reduced and nearly evaporated.
  3. Add the crushed tomatoes, salt, oregano, basil, bay leaf and red pepper flakes. Simmer over low heat for 10 minutes to allow the flavors to mingle and to thicken slightly. The diavolo sauce is now ready -- it can be cooled and stored, refrigerated for up to 5 days.
  4. Preheat the oven to 425°F. Prepare individual baking dishes or one single 2~2.5 quart baker by lightly coating with cooking spray.
  5. Warm the diavolo sauce, if not already warm. Put a generous layer of sauce in each baker, about ½" deep. Crack an egg in the middle of each baker, top with a sprinkling of the Parmesan cheese.
  6. Bake in the oven for 10 minutes or until the egg whites are firm and the yolk is cooked to the desired consistency. Serve immediately with bread to mop up the sauce.
  7. View the recipe instructions at Cook's Hideout

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