Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Garlic Paste in a Tube
- 1/2 tsp Cento Crushed Red Pepper
- 1 1/2 cups Cento Rustica Passata
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 2 cups Baby Spinach
- 4 large Eggs
- 1 ball Burrata Mozzarella
- Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 375°F. In an oven-safe skillet, heat olive oil over medium heat. Add spinach and garlic paste, cooking until spinach is wilted. Remove from pan and set aside. In the same skillet, pour in passata and bring to a gentle simmer. Carefully place the spinach back into the pan, then scatter artichokes evenly across the surface. Tear burrata and distribute it evenly on top. Let it begin to melt slightly into the sauce. Crack in eggs, spacing them evenly around the pan. Season with salt, black pepper, and chili flakes. Transfer the skillet to the oven and bake for 15 minutes, or until the egg whites are just set and the yolks remain slightly runny. Serve hot with toasted bread or warm flatbread for dipping. Serves 2-4.
