The Sylph is IN

theindispensable:

Had a deliberately slow morning.  Read the news over a soy latte, and then hurried home only to slow cook this, Eggs Baked in Roasted Tomato Sauce.  This recipe is like the dream marriage between two of my most favorite foods - eggs and tomatoes. 

I’m not a big fan of separating yolk out of any egg dish I make.  I love the nutrient-filled yellows, maintain a healthy cholesterol level, and always end up over-seasoning my egg-whites with unhealthy condiments, anyway. So, anything requiring whole, free-range eggs, is pretty great in my breakfast book.   

I followed the recipe pretty directly from Food & Wine, making only minor adjustments towards the end.

 

Sliced tomatoes with minced garlic, olive oil drizzle and a sprinkling of sea-salt and pepper, ready to be grilled. 

Tomatoes roasted. Bam. 

Tomatoes and garlic garnish, ready to be pureed.

Breakfast Base: Fresh tomato sauce with sprinkled oregano. 

Two whole, brown eggs cracked atop the sauce.  Instead of using Parmigiano-Reggiano, I opted for mild low-fat cheddar.

Also, I didn’t have one of these cute, oven-safe bowls for baking (woes of a small, city kitchen), so had to use a skillet.  I’d definitely recommend using a bowl with a smaller diameter next time (like a soup bowl), because I imagine the pureed tomatoes and eggs hold more tightly in a compact dish.  

The end product was delicious, flavorful and so light.  Because I didn’t have the right bakeware, I felt the tomato base, overall, was a bit runny, but the eggs themselves were perfect (baked for 15 mins at 400°F).

The above is a the final Eggs Bake, with a few spoonfuls missing. [Couldn’t resist]  The end product is actually very delicate and piping hot, and is probably best served directly in its cookware (another reason to use individual soup pots).  

Regardless, I enjoyed the entire steaming dish, straight from the skillet. :)  Next time, would love to try/serve with toasted sourdough bread (..to mop up sauce) and fresh orange juice.