Baked Eggs with Spicy Tomato Sauce
Use this tomato sauce with any style of cooked eggs. Try it over a simple herb and cheese omelette, or spoon it over poached eggs and toasted country bread.
- 2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
- 8 eggs
- 1 cup shredded Gouda or provolone cheese
- Salt and freshly ground pepper, to taste
Assemble the dish
Preheat an oven to 400°F. Lightly coat four 1-cup ramekins or gratin dishes with oil and place on a baking sheet.
In a saucepan over medium heat, warm the tomato sauce. Divide it among the prepared dishes. Using the back of a spoon, make 2 indentations in the sauce in each dish. One at a time, break the eggs into small bowl and then slip into each indentation. Sprinkle the cheese evenly over the tops of the eggs.
Bake the eggs
Bake until the eggs are set and the cheese is melted, about 20 minutes. Season with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).