Eggs are my jam. Breakfast lunch or dinner, I can figure out a way to add eggs to my meal. Whether it’s just hard boiled with a bit of salt on top, scrambled and folded into a burrito or turned into a creamy sauce for pasta alla carbonara. I. Love. Eggs.
Sean and I are part of a chicken co-op with about a dozen other egg lovers. That means that every so often we get a turn to head out to the coop and collect fresh, organic eggs from happy hens. And I get to hug a chicken or two. It’s pretty awesome.
Every once in awhile my mom makes us eggs in tomato sauce for lunch. it’s sometimes referred to as Uova in Purgatorio (or Eggs in Purgatory…you gotta love the way Italians can incorporate Catholic symbolism into a dish) or Shakshouka (North African).
Whatever you call it, this recipe makes a great lunch or dinner. Serve with a crusty piece of bread to dip in the spicy sauce…..mmmmm. It’s really more like heaven then purgatory.
There is room for interpretation here too. Add different spices, adjust the heat level, add more sauce or eggs. Go nuts. No one will judge you.
Baked Eggs in Spicy Tomato Sauce
- Olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, crushed
- 1 can fire roasted tomatoes
- Sriracha
- 3-4 eggs
- Romano cheese, grated
- Salt and pepper
Set oven to 350F.
Heat the olive oil in a small cast iron or oven proof skillet. Saute the onions until they are soft. Add the fire roasted tomatoes, garlic and as little or as much sriracha you can handle. Stir everything together and cook until the sauce has heated through. I use a potato masher to make the sauce a little less chunky. Crack the eggs over top of the sauce and place the entire skillet into the oven.
Bake for 10 minutes. Add cheese. Put back in the oven until cheese has melted. Careful not to overcook the eggs. You want them soft to be able to dip into the yolk. Season with salt and pepper to taste. Serve with toasted bread for dipping.
