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 CheesePrint This Recipe Total time Yield 4Source Inspired by Mario BataliPublished
- 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
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. ; )