Eggs In Tomato Sauce

This is one of those recipes where you open the fridge and pantry and assemble a dish with what you have. Seeing tomatoes, salsa and avocados, I was reminded of a brunch prepared for us by friend, Arlon Keegan, on a visit a few years back.

Traditionally, this is an Italian preparation. It is fast, simple and inexpensive. It is great for both casual and brunch entertaining.

Eggs In Tomato Sauce

400 degree oven.

Tomatoes: I used about 7 oz of Campari tomatoes for 2. You could use cherry, plum, canned or even spaghetti sauce (which is likely how Italians used up the sauce left over from the previous night's dinner).


If using fresh tomatoes, place in ovenproof dish and drizzle with olive oil, salt, pepper and other seasonings. I used Smoked Pimento, Cumin and dried Cilantro. Roast until tomatoes start breaking, remove and chop into a chunky sauce consistency.

Eggs: Pour 1-3 eggs per person on top of the sauce in your bakeware.

Condiment: If preparing mexican style, add 2-3 tablespoons (pp) salsa to the sauce. Greek, use chopped olives or tapanade. Italian, chop capers or an artichoke dip.

Cheese: Grate a hard cheese over the top, such as Parmesean or, in today's case, Manchego.

S&P


Sides: I served alongside blue corn tortilla chips and guacamole, keeping the dish gluten free. Some toasted ciabatta would be delicious.

Bake 8-10 minutes.


Variations: Can be made in individual dishes or one large one for brunches/buffets. Also may be made entirely on the stove top.