Bring it, March

February 27, 2010

Baked Eggs in Tomato-Parmesan Sauce

March appears to be working its way into 2010 like a blustery, snow blowing, hail throwing, sleet casting helluva lion. But that’s okay. Really. Because even if next month brings more snow, sleet, ice and cold, we’ve made it to March. And after March comes April and, well, need I say more? It’s all down hill from there. In the Midwest/Great Lakes region we can get ready for asparagus and spinach, then cherries and berries. Before you know it, we’ll be stuffing our faces with sweet corn, vine-ripe tomatoes and all the zucchini we can handle.

So while we hunker down to wait out the last(!) weeks of this winter weather, we’ll keep warm with another batch of this soup and this bake and these eggs. These eggs which are perfect for any time of day, are easily prepped ahead of time and cost mere pennies (ok, I can’t validate this, but it’s an inexpensive dish). These eggs which bake until just set in a simple tomato sauce spiked with garlic and rosemary and Parmesan. These eggs which pair perfectly with some hearty whole grain toast or crusty garlic bread for dipping and mopping. These eggs which, when enjoyed while cozied in your favorite corner of the couch, make watching the last of the snow drifts and swirls a bit more bearable. Bring it, March.

Baked Eggs in Tomato-Parmesan Sauce

(Adapted from Martha Stewart)
  • 4 large eggs
  • 2 tsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp dried crushed rosemary
  • 1 14.5 oz can petit diced tomatoes in puree
  • 3 T freshly grated Parmesan cheese, divided
  • salt and pepper

Preheat oven to 350 degrees. Grease 2 12-oz ramekins and set aside on a baking sheet. Break eggs into two separate bowls and set aside (2 eggs apiece).

Heat olive oil over medium heat. Add garlic and rosemary and saute until garlic turns light golden, about 2 minutes. Add tomatoes with puree and 2 T Parmesan cheese. Bring to a boil, reduce to a simmer and cook for 5 minutes or until sauce thickens. Season to taste with salt and pepper.

Line ramekins with about 3/4 cup sauce each and top with two eggs. Top each ramekin with remaining sauce and Parmesan (1/2 T each).

Bake for 22-25 minutes or until yolks are just set (or cooked to your liking). Serve immediately with toast or garlic bread and additional Parmesan, if desired.

The sauce can be prepared ahead of time. Simply reheat before adding to ramekins and topping with eggs and cheese.

Serves 2.

8 Comments
  1. allison

    February 27, 2010 at 10:47 am


    Oh my! That looks good. I am going to try this. I hope you enjoyed every last morsel of tomatoey-eggy goodness! :)

  2. M.

    February 27, 2010 at 1:38 pm


    looks really yummy

  3. Laura

    February 28, 2010 at 4:41 pm


    After further discussion….yum.

  4. molly

    March 1, 2010 at 7:20 am


    We had our first tomatoes and eggs in December, Middle Eastern style. This twist with parmesan sounds fantastic (and just the thing for this Ohio weather!)

  5. Carolyn

    March 1, 2010 at 7:33 am


    Laura: So you’re reconsidering baked eggs, huh? Good. Get your new fancy-schmancy-making-all-the-Heights-jealous kitchen ready, I’m holding you guys to your offer…

  6. Carrie

    March 2, 2010 at 9:15 am


    Sounds and looks lovely!

  7. Pam

    March 3, 2010 at 3:31 pm


    Carolyn,

    I just love-love-love your website!

  8. allison of "a for aubergine"

    March 20, 2010 at 12:22 pm


    i am making these for breakfast today!

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