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Creamy Orzo, Sweet Corn and Basil with Baked Eggs

Author Emily @ Zen & Spice

Ingredients

  • 1/2 pound orzo pasta
  • 1 tsp olive oil
  • 1/2 yellow onion diced
  • 2 tsp minced garlic
  • Kosher salt and black pepper
  • 1 ear corn
  • 1/2 tsp red pepper flakes or to taste
  • 1 14 oz can of crushed tomatoes
  • 1/2 cup half and half
  • 1/4 cup grated parmesan
  • 6-7 fresh basil leaves slivered
  • 1/2 cup shredded Romano
  • 3-5 Davidson's Safest Choice Pasteurized Shell Eggs

Instructions

  1. Preheat your oven to 400 F. Spray a 9x13 baking dish with cooking spray.
  2. Cook the orzo pasta according to directions on the box. Drain and set aside.
  3. In a large saucepan, heat the olive oil. Saute the onions, garlic, corn, red pepper flakes, salt and pepper (to taste) until the onions are almost caramelized.
  4. Add 75% of the can of tomato sauce (set aside the rest), half and half, parmesan, and basil. Add the orzo and stir to combine.
  5. Pour into a 9x13 baking dish. With a spoon, create wells for the eggs-- spoon a little tomato sauce into each well and crack a whole egg into each one. Use as many as you want-- preferably 1 egg for each diner. Top with the shredded romano cheese.
  6. Bake at 400 F for 30 minutes, or until the eggs set (they'll stop jiggling when shaken).