For meatless Monday, I decided to try to eggs baked in tomato sauce. I have been wanting to try a roasted tomato sauce anyways, and I do like baked eggs. The tomato sauce was very easy, and super tasty. I think it would be a great pasta sauce too. If you make the sauce ahead of time, it would be a tasty breakfast. While it takes 15 minutes to bake, you can be getting ready while it cooks. I loved this dish! I accidentally over cooked the eggs. I have this new microwave that beeps once when the timer goes off and them waits like a minute before it beeps again. Needless to say, I didn't hear the first (maybe first couple) beep. Even with the mostly cooked yolks, I loved it. We had it with some toast, but I think I would like crusty bread better. You need the bread to sop up that sauce!
Eggs Baked In Roasted Tomato Sauce
1 1/2 lb plum tomatoes,halved lengthwise
2 garlic cloves,smashed
2 T extra-virgin olive oil
Salt and freshly ground pepper
1 t chopped oregano
8 large eggs
2 T freshly grated -Parmigiano-Reggiano Cheese
1. Preheat the oven to 400. In a roasting pan, toss the tomatoes and
garlic with the oil and season with salt and pepper. Arrange the
tomatoes cut side up and roast for 15 minutes; turn and roast until
soft, 20 minutes. Let cool, then scrape the mixture into a blender
and puree. Add the oregano.
2. Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed
sauce into the bowls, pressing on the solids. Crack 2 eggs into each
bowl and season with salt and pepper. Sprinkle the cheese over the eggs
and bake the eggs for about 15 minutes, until the whites are just set.