Eggs Baked in Tomato-Paprika Sauce
Fennel seeds and smoked paprika amp up the flavor of this tomato sauce, which is topped with eggs and then quickly baked. Serve with toasted bread for an easy brunch dish or a simple weeknight supper.
- 2 Tbs. extra-virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp. fennel seeds
- 1 tsp. smoked paprika
- 1 can (28 oz./875 g) whole peeled tomatoes with juices,
tomatoes lightly crushed by hand
- Kosher salt and freshly ground pepper, to taste
- 4 eggs
- Fresh flat-leaf parsley leaves for garnish
Preheat an oven to 400°F (200°C).
In a 12-inch (30-cm) cast-iron fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic, fennel seeds and paprika and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring occasionally, until slightly thickened, 5 to 7 minutes. Season with salt and pepper.
Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack 1 egg into each pocket. Transfer the pan to the oven and bake until the egg whites are just set and the yolks are still runny, about 8 minutes. Season the eggs with salt and pepper and garnish with parsley leaves. Serve immediately. Serves 4.