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Baked Eggs Marinara

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"These marinara baked egg cups are wonderful served with garlic bread you can dip into the warm sauce and runny egg yolk. You can use your own marinara sauce recipe or try my quick marinara sauce recipe, which uses fresh summer produce from the garden."

List of Ingredients

Marinara sauce:
â—¦ 7 to 8 medium tomatoes, cored and roughly chopped
â—¦ ½ medium onion, diced
â—¦ 2 cloves garlic, minced
â—¦ 5 to 6 fresh basil leaves, julienned
â—¦ 1 teaspoon kosher salt
â—¦ â…› teaspoon freshly ground black pepper

Eggs:
â—¦ 2 tablespoons extra-virgin olive oil, plus more for drizzling
â—¦ 1 clove garlic, minced
â—¦ 2 to 3 fresh thyme sprigs, plus more for garnish
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ 4 eggs
â—¦ ½ cup grated Parmesan cheese


Recipe

For the marinara sauce: In a saucepan over medium heat, cook the tomatoes, onion, and garlic until softened, 10 to 15 minutes, stirring occasionally. Break up any remaining large tomato chunks with a wooden spoon, then increase the heat and bring the sauce to a boil. Reduce the heat to low and simmer the sauce for another 15 to 20 minutes, stirring occasionally, until it thickens. Remove the pan from the heat and stir in the basil. Season with the salt and pepper.

For the eggs:
Preheat the oven to 400 degrees. Set four 4- to 6-ounce ramekins or cocottes on a rimmed baking sheet.

In a large skillet add 2 tablespoons of olive oil along with the garlic and thyme sprigs. Heat for 30 seconds on medium high, stirring until the garlic begins to brown and the thyme is aromatic. Add the marinara sauce, season with salt and pepper, and continue to cook for 3 minutes until slightly thickened and bubbly. Remove the skillet from the heat and discard the thyme.

Divide the sauce among the ramekins. Carefully crack an egg into each container, then top with the Parmesan and thyme. Drizzle with olive oil, then bake 15 to 16 minutes, until the egg whites are set (the yolks should still be runny) and the cheese is melted and bubbly.

Remove the baked eggs from the oven, drizzle with more olive oil, and garnish with fresh thyme. Season with salt and pepper.

Makes 4 servings