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.
- 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.