One of the things I look forward to most about weekends is making breakfast with my husband on Saturday mornings. It’s something we started to do regularly when we first moved in together and couldn’t really afford to go to brunch on the reg (the furniture we needed for our empty apartment wasn’t going to buy itself.)

Our accidental routine has stuck and our now little tradition has become a great way to kick off the weekend. Not to mention, it’s a nice way to regroup together after a hectic work week. Usually, Jake takes the lead (he’s a poached egg master), but every once in awhile, I get the green light to take the wheel and switch things up.

Our first full weekend back in San Francisco after the holidays, I had a chance to step up to the plate and decided to make shirred eggs with marinara and feta. I made these deliciously simple eggs once before awhile back and it was time to pull the recipe off the bench, especially since we both loved them the first go-round. These shirred eggs are essentially mini breakfast pizzas and have I mentioned how easy they are to whip up? Let me repeat in case what I wrote hasn’t sunk in: this recipe is SUPER easy and tastes like pizza… aka what are you waiting for?!

Hope this recipe brings you a happy stomach and relaxing weekend solitude with your loved ones inside the comfort of your own home.

Enjoy!

Shirred Eggs with Marinara and Feta
Serves: 4 (1 per serving)
Prep time: 5-10 minutes
Cook time: 25 minutes

Tools: 
Mini cocotte or ramekin
Baking sheet

Ingredients:
4 oz. sourdough bread, cut into 1/4 inch cubes
2 tsps extra-virgin olive oil
4 large eggs
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup marinara sauce
4 tsps crumbled feta cheese
2 tsps chopped fresh oregano

1. Preheat the oven to 375 degrees F
2. Place the bread cubes on the baking sheet and bake for 13 minutes or until browned and crisp
3. Rub 1/2 tsp oil into each of the mini cocottes or ramekins to coat inside
4. Divide bread cubes among the cocottes/ramekins
5. Crack one egg into each cocotte/ramekin
6. Season each egg with 1/8 tsp of salt and a dash of fresh cracked pepper
7. Spoon one tbsp of marinara into each cocotte/ramekin
8. Top each cocotte/ramekin with 1 tsp of feta
9. Bake the cocottes/ramekins at 375 degrees F for 12 minutes or until the whites have set— if runny yolks aren’t your thing, cook a little longer
10. Remove the cocottes/ramekins from the oven and top with fresh chopped oregano and drizzle with additional oil, if desired (we don’t usually add the oil— there’s a ton of flavor without it)
11. Serve with your pairing of choice (salad, bacon, mimosa, etc.)

Looking for a little meal prep inspiration? Check out two colorful salad jar recipes here that are sure to help you dress up your salads in 2018.