eggs baked in tomato sauce

When we first got married, we didn’t have a microwave. We were really just nesting that summer so I had time to do things like heat up the milk for our coffee on the stovetop to bubbling perfection and make things like Eggs Benedict for breakfast (okay I only did that once…and that was enough). Now I do things like make the dish below and feign intentionality by declaring it “meatless Monday.” But sometimes it is Wednesday, and honestly I just did not have to the time to run to the store.

This can suffice for dinner: poor man’s protein (the almighty egg) and nutritional vegetables (tomatoes). But most importantly, it tastes great!

Eggs in baked tomato sauce with toasted ciabatta

1 can crushed tomatoes

½ teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon garlic salt (+ more to taste)

6 cloves of garlic (roasted beforehand in olive oil)

6 eggs, room temperature

parmesan cheese, grated (not that powdery stuff)

ciabatta bread, buttered and toasted

Drizzle garlic cloves with olive oil and sprinkle with salt. roast your oven at 400 degrees for 20 minutes. Dump into a cast iron skillet and smash up with the back of a spoon. Pour in your can of crushed tomatoes, basil, oregano, and salt. Bring to a bubble on your stovetop and stir together well (just for a minute or two). Make 5 little wells around the outside of your skillet and 1 in the middle and crack an egg into each well.  sprinkle the grated parmesan over the skillet and stick the whole skillet in the oven (still at 400 degrees) for 13-15 minutes (just until the whites are set). Serve up the whole skillet with plenty of crusty buttered ciabatta to scoop up all the sauce and eggs!