Baked Eggs with Tomato & Parmesan Sauce

by Heather on June 13, 2011

Meatless Mondays! Does anyone out there participate in this tradition?? Occasionally, by subconscious default do we end up going meat-free (i.e., grilled cheese, pb&j, cereal, etc.) on more than just Monday nights.

I was browsing through the April 2009 issue of Everyday Food, my current favorite recipe digest, and caught sight of this dish. Eggs are a fantastic dinner option- relatively inexpensive (although they have noticeably gone up in price, along with everything else…), versatile and easy to whip up. Frittatas, omelets, scrambled, salads- they really are incredible and edible :)

The above photos are what the eggs look like just prior to entering the oven. The original recipe calls for 2 eggs in each ramekin, which would make this dish more realistic as a main course. My ramekins are too small to house 2 eggs each, so I just went with one. With the one egg, these would be great as an appetizer or side dish. Also, I didn’t have dried rosemary, so I used oregano- it worked great!  So much, in fact, that I made it my adaptation below. If you prefer rosemary, just use the same amount I list instead of oregano.

These photos are the first that we’ve taken using our new make-shift photography studio that Jenna suggested.  We found the clamps at Home Depot, a simple card table and extra foam boards at Target and went to work. SO easy. Seriously, why did it take us so long to get a card table, I will never know. Jenna is a genius.

P.S. Happy Birthday to me 😉

Baked Eggs in Tomato-Parmesan Sauce

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon dried oregano
2 cans (15 oz each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan cheese
salt and pepper
4 large eggs (or 8 if using larger ramekins)

Heat oven to 350 degrees. Set 4 ramekins on a large rimmed baking sheet. In a large saucepan, heat oil over medium. Add garlic and oregano; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserving 1 cup. Crack one (or two, if space allows) into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 26 minutes.

Serves 4