Baked Eggs with Tomatoes, Mozzarella & Oregano
Baked eggs are fun for the whole family because each person can create a custom dish. Lay out the ramekins, tomato sauce, cream, cheese, oregano and eggs in an assembly line. If you like, you can also offer feta, fresh basil and sautéed spinach as optional mix-ins. Place a piece of parchment paper on the baking sheet so all the chefs can write their names next to their creations.
- 2 Tbs. olive oil
- 1/2 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz./875 g) crushed tomatoes
- Kosher salt and freshly ground pepper
- 4 Tbs. (2 fl. oz./60 ml) heavy cream
- 1/4 lb. (125 g) fresh mozzarella cheese, drained and cut into 1/2-inch (12-mm) pieces
- 1/4 cup (1/4 oz./7 g) fresh oregano leaves, coarsely chopped
- 8 eggs
- 4 slices buttered toast for serving (optional)
In a heavy saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until soft, about 2 minutes longer. Stir in the tomatoes with their juices, season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer until nicely thickened, about 15 minutes. Season to taste and let cool.
Preheat an oven to 350°F (180°C).
Place four 4 1/2-inch (11.5-cm) ramekins on a baking sheet. Spoon 5 Tbs. of the tomato sauce and 1 Tbs. of the heavy cream into each ramekin. Top with the mozzarella and the oregano, dividing them evenly. Break 2 eggs into each ramekin and season with salt and pepper.
Bake until the egg whites are opaque and the yolks are set but still runny in the middle, about 15 minutes. The eggs will continue to cook from the residual heat. Let cool slightly and serve with toast. Serves 4.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen, 2015)