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No problem! Some quick background on the concept: I love to cook and realized that I often had to adjust my meal plan to accomodate for for my friends and family with dietary requirements when they joined me for a meal.  More often than not, I didn’t know how to modify my recipe to address their dietary needs which launched me into some deep research and left me with a lot of fear, uncertainty and doubt that I was preparing the recipe the right way for my guest.  A concept that I now call Meal Planning FUD [fear, uncertainty and doubt]. To combat Meal Planning FUD each of my recipes has eight variations which covers everything from vegetarian to Kosher to gluten-free so that you can cut the Meal Planning FUD out of your life and feel comfortable serving the recipe to a variety of guests. Check out the SooN Cooking About page for the complete details.

Serves: 6 | Prep: 30-minutes | Cook: 1 hour | Total Time: 1.5 hours

Ingredients

• 6 eggs (farm fresh if possible)
• (2) 28oz cans San Marzano Tomatoes
• 1 package frozen artichoke hearts
• 1 TBS capers
• 8 oz Prosciutto di Parma (exclude for Vegetarian, Kosher, Halal)
• 8 oz chopped spinach
• 1/2 cup minced shallot
• 1/4 cup white cooking wine for SooN COOKING ORIGINAL only (I use Charles Shaw)
• 8 oz burrata or substitute for fresh mozzarella if you cannot find the burrata (If in Seattle Metropolitan Market makes their own and sells just the filling.  Get that if you can swing it − it’s incredible.)
• 1 cup Microplaned Parmigiano Reggiano
• ~2 TBS minced garlic cloves (~6-8 cloves cut fresh or use the equivalent in frozen or fresh prepack)
• 2 TBS Italian Herb Mix (either fresh minced oregano, basil, thyme, rosemary, a dried Italian herb blend, or my favorite − Italian Herbs stir-in paste
• 1 TBS fresh chopped Italian parsley (for garnish)
• 2 TBS olive oil
• 10 turns salt (~1/4 tsp)
• 10 turns pepper (~1/4 tsp)
• Optional for spice: red pepper flake
• Optional for dipping: 1 fresh baguette (if in Seattle, I think the Columbia City Bakery makes the best baguette in the city )

Original

#1: Prep Ingredients

1. On high heat, drizzle a little olive oil on the pan and cook the prosciutto (like you would bacon) so it is crispy and brown. You’ll need to do this in batches so set aside the cooked prosciutto on a paper towel.
2. If you are not using the air fryer drop the frozen artichoke hearts in and cook until nicely browned. Then add the capers. This step will take 15-20 minutes.
3. If using the air fryer, drop the frozen artichoke hearts into the fryer basket and cook at 400° for 20 minutes, at the 10 minute mark — add the capers, then drizzle a little olive oil on it and mix for even browning.  Set aside when complete.
4. Use a tasting spoon to “crack” your burrata ball and separate the burrata filling from the mozzarella. 

#2: Make the Base

1. Add a little more olive oil and brown the garlic for about 2 minutes. Deglaze the pan by adding the white wine and using the liquid to get all the browned bits up. This is great flavor!!!
2. Now add the shallots and spinach and sauté for 2 minutes.
3. Mix in the tomatoes and remaining herbs/spices and cook for 2 minutes (or until bubbling).
4. Remove from heat. Evenly distribute the burrata, then top with grated parmesan. 

#3: Cook

1. Bake at 400° for 15-minutes. 
2. Remove from heat. Use a tasting spoon to create 6 wells for the eggs.  One in the center, the other five circling around it.
3. Drop your eggs in each well, then bake ~20 minutes until the whites are cooked. This will result in runny yokes. If you prefer your eggs to be cooked completely — add ~5 more minutes to the cook time.

#4: Finish & Serve

1. Cool for ~ 5 minutes then top with the crispy prosciutto, fried artichokes and capers (if you used the air fryer) and chopped Italian Parsley.
2. Serve over Creamy Parmesan Polenta or with a baguette for dipping.

Express

The SooN COOKING Original recipe is as fast as I can make it!  However, this is a great Serve or Reserve™ recipe.  To do this, double the tomatoes, shallot, spinach, garlic, capers and herbs/spices and follow the directions in SooN COOKING Original to create the reserve tomato base. I recommend following the steps for the artickoke hearts, capers and proscuitto when you will serve the dish vs. incorporating it into your reserve and freezing it. 

Vegetarian

Omit the prosciutto and follow the SooN COOKING Original recipe when serving to a Vegetarian. If I have both meat and veggie diets at the table I will just cook the prosciutto in a separate pan and serve it on the side for those who want to opt in.

Not familiar with a Vegetarian diet? Learn more using the SooN LIVING Dietary Requirements Decoder.

Kosher

Make sure to use Kosher certified products when serving this dish to someone who keeps Kosher. Most importantly, this does not include prosciutto which is made from pork. I also can’t imagine this dish without the parmesan and bubbly browned burrata so I’d just keep this a dairy dish and follow the SooN COOKING ORIGINAL/VEGETARIAN directions without the meat products.

Not familiar with a Kosher diet? Learn more using the SooN LIVING Dietary Requirements Decoder.

Halal

Make sure to use Halal certified products when serving this dish to someone who follows a Halal diet. Most importantly, this does not include prosciutto which is made from pork. Alcohol is forbidden so you would need to skip that step too.  After making note of these important call outs, follow the SooN COOKING ORIGINAL/VEGETARIAN directions and you should be good to go.  One other Halal note – this recipe is delicious as a vegetarian dish.  However, if you would like to have meat then I would recommend Halal chicken sausage.  This is 100% your preference.

Not familiar with a Halal diet? Learn more using the SooN LIVING Dietary Requirements Decoder.

Celiac

The SooN COOKING Original recipe has no wheat products and would be perfect for someone who has Celiac or is gluten free. You would need to exclude the baguette or be super diligent by washing your hands thoroughly after cutting it.

Not familiar with a Celiac diet? Learn more using the SooN LIVING Dietary Requirements Decoder.

for One

If you want to make a single portion, here are the ingredients:

• (1) petite round casserole
• (1) farm fresh egg
• 1/4 cup San Marzano Tomatoes
• 3 frozen artichoke hearts
• 1/4 tsp capers
• 2 slices Prosciutto di Parma (exclude for Vegetarian, Kosher, Halal)
• 1 handful chopped spinach
• 1 TBS minced shallot
• 2 TBS white cooking wine
• 2 oz fresh mozzarella
• 2 TBS Microplaned Parmigiano Reggiano
• 2 minced garlic cloves
• 1/4 tsp Italian Herb Mix (oregano, basil, thyme, rosemary)
• 1 sprig fresh Italian parsley (for garnish)
• 1 TBS olive oil
• salt & peper to taste

Follow the directions in the SooN COOKING Original recipe and enjoy!

for Kids

My kids don’t like Sicilian Eggs in it’s completed form.  They typically eat all the prosciutto and then complain it is “spicy” (which it most certainly is not).  I always dish up a well-rounded portion and encourage them to try everything on their plate.  Lately, I’ve been rationing the prosciutto by rewarding them for trying the other items on their plate.

If your kids reject this dish completely, scramble some eggs and pair them with fresh fruit and the baguette.