A few days ago I saw a recipe on Food & Wine's website for a baked egg recipe with tomato sauce, and so I thought I'd give it a try. It turned out great. We really enjoyed it, and it was a recipe that I will absolutely make again.
1 T olive oil
1 young onion (or green onion)
1 large shallot
3 garlic cloves
1/2 t salt
1/2 t pepper
1/2 t oregano
1/2 t dried basil
1 can crushed tomatoes
1 can fire roasted tomatoes
1/2 C parmesan
4 slices crusty bread (optional)
Preheat the oven to 400°. Wash and peel all of the various vegetables.
Chop all of the vegetables finely and mince the garlic.
Heat up 1 T olive oil in a sauce pan on medium heat. Once the oil is hot, add all of the vegetables/garlic and sautee for about 5 minutes until soft.
Add the herbs, salt and pepper to the pan and sautee for another 2 minutes.
Add both cans of the tomatoes and turn heat down to medium low. Let simmer for about 5 minutes.
Put two OVEN SAFE (please make sure they are) shallow bowl on a baking pan. Portion out enough of the tomato sauce to fill the bowls about half way. If you want to make more than enough for two people, make as many bowls as you have people.
Carefully crack the eggs into the bowls, making sure not to break the yolk. I have 5 eggs listed in the recipe, as I only wanted 2 eggs, but Brett wanted 3. So you can adjust the amount of eggs for whatever you want. Sprinkle the parmesan cheese on top of the eggs. Put the entire tray into the oven.
Cook the eggs for about 12-16 minutes. You want to remove the eggs as the whites become, well, white. The eggs will continue to cook once you take them out of the oven, so unless you don't like runny eggs, don't let the yolks set in the oven.
Be careful as the bowls will be very hot (obviously, as they just came out of the oven). Serve immediately with some crusty bread for dipping into the sauce/egg mix if you want. Enjoy!