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EGGS BAKED IN TOMATO SAUCE

From celebratory Easter breads to egg pasta, eggs are central to everyday Italian life from morning ’til night. Like a frittata, this humble egg dish satisfies around the clock and makes the best use of ingredients that you’ve probably got on hand. Supremely filling and satisfying, this soothing dish can be served with a morning coffee
The tomato sauce can be made the day before and reheated before assembling the dish, or bottled sauce can stand in its place.
The Milk- Soaked Croutons add a bread-pudding-like texture and are well worth the advance planning (they too can be made the day before or even earlier you can store them in an airtight container ).
Cook the eggs in individual ramekins or mini cast-iron pans, or cook them all together in a 9-inch skillet and then ladle them into individual bowls.

Ingredients:
One 28-ounce can whole tomatoes
11⁄2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon grated lemon zest
1⁄4 teaspoon red pepper flakes
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 cups Milk-Soaked Croutons
4 eggs
4 ounces Italian fontina cheese, sliced
1⁄2 cup fresh arugula, roughly chopped
Sea salt
Freshly ground black pepper

Instructions:

  1. Pour the tomatoes, along with their juice, into a medium saucepan. Using a knife or kitchen shears, break them down to small bite-size pieces. Add the salt, oregano, lemon zest, red pepper flakes, olive oil, and vinegar. Stir to combine, and bring to a gentle simmer over a medium flame. Cook for 45 minutes, or until the sauce has reduced down to about 2 cups. Keep warm.
  2. Preheat the broiler and set the broiling pan in the middle.
  3. If you are using individual ramekins, cover the bottoms with a layer of Milk-Soaked Croutons, making them highest around the edges, creating a “nest.”
    Divide the warm tomato sauce among the ramekins, again creating a little indentation in the center. Crack an egg into each nest, and arrange the sliced fontina around the eggs.
    If you are using one ovenproof skillet, line it with a layer of Milk-Soaked Croutons, followed by the sauce. Crack each of the eggs into the skillet so they orbit the center. Lay the fontina over the eggs.
  4. Broil until the yolks are set but still runny and the cheese has melted, 4 to 6 minutes. Garnish each egg with a sprinkling of chopped arugula, sea salt, and freshly ground black pepper.
    Serve immediately.

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