The other day I was reading the December issue of Food and Wine and I came across this recipe and I had to try it. Roasted tomato sauce and eggs. So simple yet I had never even thought of trying it. Although it takes a bit to make it, the tomato sauce can be made ahead of time so that you can make a quick and easy dish.
Serve with some toasted slices of baguette and you have a great breakfast.
Eggs Baked in Roasted Tomato Sauce – (From Marisa May via December Issue of Food and Wine)
- 1 – 1 1/2 pounds of plum tomatoes
- 2 garlic cloves, smashed
- 2 tbs extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1 tsp chopped oregano
- 8 large eggs
- 2 tbs freshly grated Parmesan or Romano cheese
Preheat the oven to 400 degrees.
Slice the tomatoes in half lengthwise and then toss them with the extra virgin olive oil, garlic, salt and pepper. Place into a roasting pan and arranged cut side up. Roast for 15 minutes.
Remove the tomatoes from the oven and then flip them cut side down. Continue to roast until the soft. Roughly 20 minutes.
Let the tomatoes cool slightly and then add the tomato mixture to a blender and puree. Add the oregano and blend again for a couple of seconds.
Arrange four oven-proof bowls on a sheet pan. Then strain the pureed sauce into the bowls.
Crack two eggs into each dish and season with a little salt and pepper. I found that cracking the eggs individually into a small bowl and then slowly pouring the eggs into the dish worked the best.
Next grate 1/2 – 1 tablespoon of the cheese over the eggs.
Bake for 15-20 minutes in the preheated 400 degree oven. When the whites are set, you are ready to eat.
Serve it with a side of toasted bread.