Eggs Baked In Roasted Tomato 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.
Serve hot.
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