Baked Eggs in Tomato-Parmesan Sauce

Name: Baked Eggs in Tomato-Parmesan Sauce
Prep time: 15 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 4 garlic cloves, thinly sliced; 1 teaspoon crushed dried rosemary; 2 cans (15 ounces each) diced tomatoes in juice; 1 can (15 ounces) crushed tomatoes; 1/4 cup grated Parmesan; Coarse salt and ground pepper; 8 large eggs

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Prep Time: 15 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

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Instructions

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Step 1

Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

Step 2

In a large saucepan, heat oil over medium. Add garlic and rosemary; 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.

Step 3

Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs 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 28 minutes, rotating sheet halfway through.