The other day my sister was browsing the December issue of Food & Wine magazine and said, "We should make these baked eggs for breakfast sometime." She uses the term "we" loosely, and really meant "I" should make the eggs for her. Luckily, I took one look at the recipe and instantly wanted to make them!
Cooked in a quick tomato sauce, these eggs are simple, but wildly delicious and very satisfying. They are easy to overcook, so take care and remove them from the oven the moment the white is just set; the eggs will continue to cook a little once out of the oven. Do serve with rustic bread, you'll definitely want to mop up the yolky, fragrant sauce. To enjoy these eggs over the weekend, get the recipe and
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 28-ounce can whole tomatoes
3-4 sprigs fresh thyme
Salt and freshly ground pepper
8 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Heat the oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant, 1 minute.
- Add the tomatoes and their juices. Break up the tomatoes with a wooden spoon or your fingers. Add the thyme and simmer, letting the flavors fuse, for 10-15 minutes.
- Carefully transfer the mixture to a blender and puree. Season with salt and pepper.
- Preheat the oven to 400°F.
- Set 4 shallow ovenproof bowls on a baking sheet. Pour the pureed sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 8-10 minutes, until the whites are just set. Serve hot.
- Breakfast/Brunch, Eggs