Eggs Baked in Roasted Tomato Sauce

According to F and W magazine, studies show that people who eat eggs for breakfast tend to lose weight. Pshhhh. I'm having eggs errday then! :) This recipe is super simple. I doctored the original one from Food and Wine just a bit (I added goat cheese instead of Parmesan). Enjoy!

Ingredients

1. 1 1/2 pounds plum tomatoes, halved lengthwise
2. 2 garlic cloves, smashed
3. 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 teaspoon chopped oregano
6. 8 large eggs
7. 2 tablespoons goat cheese 

Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. I looove garlic so I used a bit more than what the recipe called for. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano. 

 

 Set 4 shallow ovenproof bowls on a baking sheet. (See my note) Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot with toast. If you want to be fancy, use ciabatta bread.

 

Note: I have microwave and dishwasher safe bowls but I spent some time on the interwebs and I wasn't convinced I could put those in my oven, so I just used the same roasting pan and then carefully scooped out my tomato mixture and my egg. I also only baked 4 eggs instead of 8 (which the recipe called for), so I think I should've reduced the cooking time on my eggs. The yolks weren't runny for me - bummer, BUT - it was still delicious!