Eggs Baked in Tomato Sauce
This recipe was inspired by a traditional Italian preparation of eggs baked in tomato sauce, uova in purgatorio. When baked in individual ramekins, it becomes an impressive brunch dish. The eggs cook in less than 15 minutes in a Cuisinart steam oven, as directed below. If using a conventional oven, preheat to 350°F and bake the eggs for about 15 minutes.
- 1/2 cup tomato sauce
- 1 Tbs. chopped fresh flat-leaf parsley
- 4 eggs
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Oil four 5-oz. ramekins. Put 2 Tbs. tomato sauce and a pinch of parsley into each ramekin; reserve the remaining parsley for garnish. Break an egg into each ramekin.
Place the ramekins on the baking tray of a Cuisinart steam oven. Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 250°F according to the manufacturer’s instructions. Bake for 12 minutes. Check the ramekins; if the egg whites have not set, return the ramekins to the oven and bake for 2 to 3 minutes more.
Season the eggs with salt and pepper. Sprinkle with the remaining parsley and the cheese and serve immediately. Serves 4.