Baked Eggs in Tomato Sauce

September, 2019

You’re exactly one dunk of toast away from wondering where this recipe’s been all your life. Perfect for a weeknight supper (or a wicked hangover). Spicier versions are affectionately known as “eggs in hell.”

3 tbsp butter or extra-virgin olive oil

1 small yellow onion, minced

2 cloves garlic, minced

1/2 tsp fennel seeds

1 tsp smoked paprika (hot if you like)

1 can (28 oz) whole, peeled Italian tomatoes

Salt and pepper to taste

4–5 eggs

Feta cheese (optional)

Fresh parsley (to garnish)

Preheat your oven to 400˚F.

Warm your butter or olive oil in a medium-sized, ovenproof pan over medium heat. Add the onions, and cook until softened. Stir in the garlic, fennel and paprika. Let the flavours infuse and marry for 2 minutes, stirring frequently. Add the tomatoes (including the juice) to the pan, and break them apart using the back of a fork. Let the sauce simmer, and stir occasionally until it’s slightly thickened. Season with salt and pepper to taste.

Create 4 or 5 indents in the tomato sauce to cradle the eggs. Crack an egg into each indent, dot the sauce with crumbles of feta, then transfer the pan to the heated oven. Bake until the egg whites are set and the yolks are runny (10 or 12 minutes). Season the eggs with salt and a generous amount of freshly cracked pepper. Garnish with parsley, and serve with a gigantic stack of grilled bread.