Eggs are one of my husband, David’s, favorite foods. He craves eggs the way I crave chocolate. So I saw this Martha Stewart recipe and knew he would love it.
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed dried rosemary
- 2 cans (15 ounces each) diced tomatoes in juice
- 1 can (15 ounces) crushed tomatoes
- ¼ cup grated Parmesan
- Coarse salt and ground pepper
- 8 large eggs
Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
In a large saucepan, heat oil over medium heat. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
Divide tomato sauce among bowls, reserve 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
This was delicious as is but I plan to make a few changes next time. I’ll add vegetables and divide the mixture among six ramekins instead of four. It was a lot of tomato! If you can’t get enough tomato, you’ll like it as is. If you prefer a little less tomato, adding the vegetables and possibly more cheese will make it even better.
recipe from www.marthastewart.com