It feels like 2017 is the year of the egg. We are living in an egg-topped age, people. So my question is, how do you like yours? I can’t say that I am able to pick a favorite way, but one of my favorite dishes combines all of my general favorite ingredients.
Tomato sauce + Basil +Eggs = Heaven on the plate.
This healthy recipe is perfect any time of the day, but I first discovered it at one of my go-to neighborhood restaurants called Felice. It was during one of those epic meals with my girlfriends where we stayed for over three hours catching up while laughing hysterically over freshly baked breads, Bellini’s, and more… so much more.
Do you have a go-to person that you split everything with when you go out to eat? If you don’t, I highly recommend that you recruit one immediately. It’s a real game-changer. I saddled myself up with my split-buddy over 25 years ago, so you can imagine that we sort of have down a system at this point.
When it comes to any breakfast-type options, I always order the savory dish and she orders the sweet and then we swap. It’s a tradition I love so much that I hope we will continue it well into our denture days when we have to tuck our boobs into our trousers, (wow, I am really painting you a picture there).
Aaaaanyway, we split “Uova al Piatto” on that fine Manhattan Sunday morning and we were blown away. It’s just a quick little tomato sauce with eggs cooked right in it, but I could not believe I hadn’t tried making baked eggs at home. Especially since it’s so ridiculously simple.
This recipe is sort of a hodgepodge of different ingredients in one oven-proof pan, so I suggest playing around with it and adding or swapping items based on your preference. Want to add spinach and garlic? Go for it! Thinking smoked or buffalo mozzarella would be a nice little addition? How could it NOT be?!
My version is simple, healthy, and I think it’s pretty perfect. I dip toasted Sprouted Grain Ezekiel English Muffins into this dish, but any kind of crusty bread will suffice!
- 4 tablespoons olive oil
- 1 small onion, finely chopped
- Pinch of crushed red pepper flakes
- 1 can (14.5 ounces) tomato puree
- 2 tablespoons chopped fresh basil
- 6 eggs
- salt & freshly ground black pepper
- 1 tablespoon butter
- Freshly grated Parmesan cheese, for serving (optional)
- Heat the oil in a shallow flameproof dish.
- Add the onion, and cook until soft and golden.
- Preheat the oven to 375 degrees F.
- Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
- Stir in the chopped basil.
- Break the eggs, one at a time, and slip them into the dish in one layer on top of the tomatoes.
- Season with salt and pepper. Dot with butter.
- Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
- Remove from oven and sprinkle with parmesan cheese if you wish. Serve!