I could eat eggs everyday of the week!
I like eggs for breakfast, or lunch or dinner. Eggs baked in tomato sauce is perfect for any meal of the day.
I based my preparation of eggs baked in tomato sauce on this Martha Stewart recipe.
Heat 1 tablespoon of olive oil in a small saucepan. Add 4 cloves of garlic, sliced and 1 teaspoon of dried or fresh rosemary. Cook and stir until golden, about 2 minutes. Add 2, 15 oz cans of diced tomatoes with their juice, plus 1, 15 oz can of crushed tomatoes and 2 tablespoons of grated Parmesan cheese. Bring to a boil and then simmer for about 5 minutes or until the mixture thickens. Season with salt and pepper. At this point I chose to add two handfulls of fresh spinach and allowed it to wilt into the warm sauce.
Divide all but 1 cup of the sauce among 4 shallow, baking bowls. Crack two eggs into each bowl. Top with remaining sauce and some grated Parmesan cheese. Place bowls on cookie sheet and slide into a 350 degree F oven for about 20 minutes. Check to see that the eggs are set enough but still have slightly soft yolks. (or bake longer if you wish) At this point you may wish to broil the tops for just about 30 seconds.
Voila! A bubbly, savory egg dish, perfect for breakfast, lunch or dinner. Maybe add a side salad and some crusty bread. Fantastic.
- Keep the prepared sauce in the refrigerator and you can whip up this meal in no time at all.
- Roasted, fresh tomatoes would make this "egg-ceptional". (couldn't help myself)
- Leave out the spinach if you wish.
- Change the herbs.
- Eliminate the garlic.
- More or less cheese or different cheese.