Eggs in Tomato SaucePosted: September 30, 2013
This past weekend, I decided to use my brand new skillet for the first time by making an egg breakfast. I love our cast iron griddle, but this is my first cast iron skillet and I’m so excited to be using it! They may look like fried eggs, but these were actually cooked in the tomato sauce in the oven. Next time, I would love to add some mushrooms or some crumbled bits of chorizo to further enhance it.
INGREDIENTS (makes for four eggs):
2 cups tomato sauce (I used the Trader Joes Puttanesca sauce which has olives, capers, and anchovies that give it a great flavor)
1/2 large white onion
1 tablespoon olive oil
Pre-heat your oven to 350F.
In a medium sized skillet I sautéed some chopped onion before adding the tomato sauce to give it more flavor. After sautéing onions in the olive oil until they’re lightly browned on the stove top, add the tomato sauce and let it simmer for about a minute. When the tomato sauce is evenly warmed up crack your eggs right into the sauce. You can make little ‘pockets’ in the sauce before adding your eggs so they can submerge into the sauce a bit more. Lightly salt for taste and put skillet into oven for about 2 minutes for over easy eggs and about 5 minutes if you want the yolks to cook through. I quickly learned that it may continue to look like the yolk is soft, but it cooks very quickly using this method.
We ate this with some toasted corn tortillas, but if served with bread, or even alone it’s just as delicious.