Baked Eggs in Tomato Sauce

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 24 oz canned crushed tomatoes
• 1 tsp dried oregano
• 4 large eggs
• 1 cup cherry tomatoes
• ¼ cup fresh basil

Instructions

1. 1

   Preheat oven to 375°F. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 sliced onion and cook until soft and golden, about 8 minutes.

2. 2

   Add 2 minced garlic cloves and 1 tsp dried oregano; stir for 1 minute until fragrant. Pour in 24 oz crushed tomatoes and 1 cup halved cherry tomatoes. Simmer until slightly thickened, about 10 minutes.

3. 3

   Taste sauce and season with salt and pepper. Make 4 wells in the sauce and crack 1 egg into each well. Season eggs lightly with salt.

4. 4

   Transfer skillet to oven and bake until egg whites are set but yolks are still runny, 8-10 minutes. The sauce should be bubbling at the edges.

5. 5

   Remove from oven and let rest 2 minutes. Scatter 1/4 cup torn fresh basil over the top. Serve hot with cooked spaghetti if desired.

Tools you’ll need

• 10-inch oven-safe skillet
• wooden spoon
• knife
• cutting board

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