Baxter Miller
Years ago, eggs baked in marinara sauce rendered me speechless at a restaurant called Bar Pitti in Manhattan’s West Village. Ever since then, I’ve been shirring eggs (a more seductive term for baking or broiling whole eggs out of their shell) in all the saucy stuff I have on hand. This version builds on a turkey sloppy joe ragout I make for my kids. I swap out the sugar in standard sloppy joes for carrot and caramelized onion, and nestle each egg on a mound of garlic-forward wilted spinach. A perfect bite of this reminds me of one of my guilty pleasures—a sausage, spinach, and cheese omelet covered in ketchup. Plus, you can use one pan from start to finish here. That alone should encourage you to make it.
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