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 read more.
Modified from Food & Wine Ingredients 2 tablespoons extra-virgin olive oil Directions Serves 4.
Eggs Baked in Tomato Sauce
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
Modified from Food & Wine
2 tablespoons extra-virgin olive oil