Aug 31, 2011

Baked Eggs in Tomato Sauce

I don't even know where to start with this one, I really don't.  It was beyond delicious and it was so simple.  Another one where simple, everyday ingredients create a stellar outcome.

When I first started seeing this recipe on food blogs I kind of thought, "Really?  Eggs and tomato sauce? That doesn't sound delicious at all."  But then I really, really started seeing it everywhere and thought that I should give it a try.  I put it off and put it off but finally tried it when James was working one night (this is a great meal for one!).  Until the moment that I took the first bite I was skeptical.  Something about the eggs and what would normally go with pasta was throwing me off.  But then something magical, something outlandish happened.  I ate the most delicious bite that I've had in awhile.  The eggs and garlicky tomato sauce come together to create a creamy, full of flavor, amazing bite of food.  Pair that with some crunchy garlic bread and you will have a meal that you will not soon forget.

The recipe below makes enough for two people but can very easily be adapted for more.  Also, when I made the garlic bread, I melted the butter and mixed in olive oil and a clove of smashed garlic into the same dish that I later baked my eggs in and I think that upped the ante just a little.  Who wants to clean another dish if you don't have to?

Also, you can adjust the baking time as needed to cook the eggs to your liking.  I started with 15 minutes and that was perfect for a slightly runny egg yolks with the white portion completely set.


Baked Eggs in Tomato Sauce
serves 2

Printable Version

2 tbsp. olive oil
4 garlic cloves, minced or pressed
1 (15 oz.) can petite diced tomatoes
½ tsp. herbes de Provence
Kosher salt and freshly ground black pepper, to taste
Parmesan cheese, to taste
4 large eggs

1.Preheat oven to 350° F and set two12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet lined with foil. Set aside.
2. In a large saucepan, heat oil over medium heat and add garlic. Cook, stirring constantly until garlic is fragrant, about 30 seconds. Add diced tomatoes and herbes de Provence and stir to combine. Bring to a slow boil, season to taste with salt and pepper and reduce heat to low. Cook, stirring occasionally, for about 10 minutes.
3. Divide tomato sauce evenly among bowls, reserving ½ cup. Crack 2 eggs into each bowl and with the reserved sauce, cover the whites/outside of the eggs, leaving the yolk exposed.
4. Bake until egg whites are set and yolks are cooked to desired doneness, 15-20 minutes. Top with Parmesan cheese and serve with garlic bread.

adapted from The Bitten Word, originally from Everyday Food

4 comments:

Aimee Hall said...

Gorgeous photos and mouthwatering food!! Delicious :)

Nechama said...

Add some onion (and some add a bit of spicy pepper) and that's an israeli staple called "shakshuka" שקשוקה

Julie Kesterson said...

Discovered your blog via foodgawker and this looks delicious. I was wondering if you could clarify the recipe for me. Your recipe says it serves two, calls for four eggs, four ramekins, and two eggs in each ramekin. Should it be two ramekins with two eggs each?

goodthymes said...

Hi! I'm so glad you found my blog and for catching that mistake! Yes, it should be only 2 ramekins/bowls, 1 for each person/serving.  I fixed the instructions.  :)  I hope you enjoy this and thanks again.

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