Tuscan Baked Eggs
 
 
Author:
Ingredients
  • eggs (2 per person)
  • tomato sauce (any kind you have on hand)
  • ½ tsp chopped rosemary
  • ½ tsp chopped thyme
  • shredded mozzarella cheese
  • parmigiano reggiano cheese
  • salt & pepper
  • rustic bread, toasted
  • *gratin dish
Method
  1. Lightly butter the bottom of a gratin dish.  Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce.  With a spoon, make two small wells in the sauce for the eggs.  Gently crack the two eggs into those wells.  Add some salt & pepper.  Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.
  2. Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling.  I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/10/31/tuscan-baked-eggs/