These baked eggs in tomato sauce make a comforting meal any time of the day. These were inspired by a Mario Batali recipe, but they are an Italian classic.
Baked Eggs In Tomato Sauce with Ricotta Cheese
Print This Recipe Yield 4Source Inspired by Mario BataliPublishedserves 4
Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 1 sprig parsley, left whole, plus 1 sprig, finely chopped
- 6 mint leaves, minced
- 1 clove garlic, lightly crushed
- salt & pepper, to taste
- 8 tablespoon grated parmesan cheese, plus more for serving (optional)
- 4 heaping spoonfuls ricotta cheese
- 3 basil leaves, cut into thin strips
- 1 (16-oz) can san marzano tomatoes, crushed by hand
- 8 large eggs, at room temperature
- ¼ cup red wine vinegar
Directions
Preheat oven to 350 degrees F. In a 10 to 12-inch saute pan, heat the olive oil over medium heat. Add the onion, 1 sprig parsley, mint, and garlic. Cook, stirring, until the onion starts to soften, about 5 minutes. Add the vinegar and allow it to evaporate completely.
Add the tomatoes and their juices. Bring to a boil over medium-high heat and cook until slightly reduced, about 15 minutes. Remove the garlic and parsley and discard.
Add the remaining parsley and the basil to the sauce and stir in. Season the sauce with salt and pepper then divide it among 4 low oven-proof bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dollop a heaping spoonful of ricotta next to the eggs. Then top with a bit more of the 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.
Give it a good grind of black pepper and a sprinkle of the remaining Parmesan cheese. Serve hot with grilled bread.
Looking at your gorgeous birds, you followed your instincts perfectly.
I know exactly what you mean. I can almost hear my little blog calling to me, “It’s been over a week! When are you going to pull together a post about the [fill in the blank] that you cooked/baked/made recently?!?!”
Shutting down the computer and turning off its power source seems to quiet things down a bit. 😉
Ha Ha Ha! I feed my blog not my family. I just throw the leftovers to the hungry men clawing at the kitchen door! But I know how you feel and whether blog or real life (What? Real life? There is one?) we must turn to the tried and true, the comfort food, every now and then and we are all happy. And what a beautiful, finger-licking-good bird you got there. Sounds delicious!
Because I think you hit a nerve with this post 🙂
I think we all can identify with what you have expressed in this hilarious yet thought provoking entry, Greg.
And damn fine looking birds.
I think my blog might be taking some lessons from yours but I’m trying really hard to not let it rule me! As for those hens, well I love hoison so yummy!
Maybe you should be CLOSED FOR RENOVATION and go SOMEWHERE THAT’S GREEN. You can FEED ME when you get back.
SUDDENLY SUP is standin’ beside me
He don’t give me orders
He don’t condescend
SUDDENLY SUP is here to provide me
A sweet roasted game hen
Sup is my friend
Yup, Sup, Little Shop is one of my favorites too. ; )
Now I have a theme song! GREG
Game hens definitely don’t get enough attention on our part. They’re totally perfect for individual servings though. Delish!
“Everything I have ever wanted, including world domination” No, Really!!!!!?????? You make me smile 🙂
Every blogger can relate to your sentiments. So true & a reminder to keep it all in perspective. Hard isn’t it? …I think newbie bloggers like myself are still learning.
A wonderful post & a delightful read as always GREG.
Ciao, Devaki @ weavethousandflavors
All the times I feel like throwing my site away, then to have friends call me up and say they tried my recipes, they loved the sites like yours I email them, and whats cooking now…I have not given up, just backed off to twice a week, and cooking as often as I do, there are files for months ahead.
I like how you stuff me with your creative food and sense of humor! Stuff me baby, come on I am begging for it…
Thanks for being you…btw, I keep thinking I am going to make game hens and walk right by them at the market…one day they will headline Food ~ Wine ~ Fun!…one day…
Your photos are just so mouthwatering and lovely, the dish looks amazing,Greg!
I’ve seen too many bloggers burn out. They blog blog blog blog blog blog and then one day there’s a post about how their blog has taken over their life, blah blah blah whine whine whine. I feel like telling them: Need a break? Take a break. The world will still be here when you get back.
I’m not insinuating that you’re whining, btw. Game hens are one of my favorite things on earth to grill — I suppose these could be done quite well outside on the grill, too. Delicious flavors here!
P.S. As far as the CAPTCHA asking me simple addition, I’m doing okay. If it ever starts asking for multiplication, I’m doomed 🙂
Well said! We all need to remind ourselves that it’s just a food blog, amongst what? Like 40,000 others? We are indeed, small fish in a very large pond. But yours is definitely at the top, Greg. If you took a break, we would all still be here waiting patiently for the next installment. SO go ahead and take a break! When it starts to become a chore and not fun, than what’s the point.
This recipe looks wonderful…and I love Little Shop of Horrors!