Eggs in Tomato Sauce and Garlic Bread

Mom and dad came to visit this weekend and I was so excited to show them that their little girl is all grown up!! I didn't let them lift a finger, had the bedsheets in my guest bedroom freshly pressed, made some flower arrangements and WOWED them (and myself) with my eggs baked in tomato sauce.

I had this in a restaurant on a previous occasion but did not like the way the egg yolk mixed with my tomato sauce. I intentionally cooked them just until their centers set into soft balls of yolk that warmed our plates like a lovely little sunrise!

The deliciously rich sauce, perfectly tender eggs and melted parm cheese tasted unbelievable when scooped up on a toasted garlicky baguette...yum yum yum!

This dish is ideal if you have house guests as you can make your tomato sauce ahead of time and bake it with the eggs in the morning! Everyone will wake up to the most delicious smells and you can pretend like you've been up for hours preparing it to make them feel extra special;)

Ingredients:
1 can san marzano tomatoes from Italy (the quality makes all the difference)
1 sprig of rosemary
1 tablespoon extra virgin olive oil
1/2 teaspoon chili flakes (use less if you're sensitive to heat)
4 cloves smashed garlic
1/2 cup cannellini beans
1/2 tablespoon salt
1 teaspoon sugar
pinch of fresh cracked black pepper
1/4 cup water
1 teaspoon tomato paste
7 eggs
1/4 cup freshly grated parm cheese
1 parmigiano reggiano rind

Method:
Add olive oil, rosemary, chili flakes and garlic to a large ovenproof pan. Cook on med-low heat until the garlic softens. Remove the rosemary and add the tomatoes and water (you can break them up with your hands beforehand...be careful because they SQUIRT!).

Add the parm rind, cannellini beans and tomato paste. Bring the sauce to a boil and simmer on low. Add salt and sugar. Reduce the heat to low and let simmer for with the lid slightly open for 1-2 hours (the longer it simmers the deeper the flavours will taste). Taste it- if it still has that metallic acidic taste from the can add a bit more sugar. If it needs more umph add some salt.

Preheat oven to 350. Crack each egg individually into a ramekin (it's easier to remove shells this way). Spoon a little hole into the sauce and place the egg. Carry on in a clockwise motion with each egg 1.5 inches apart. Place the final egg in the center and top with cracked pepper and grated parm cheese.

Cook for 15 minutes. Remove from the oven and see if the eggs have firmed. Is it all white or are there still some gloppy uncooked bits? If gloppy and uncooked, return to the oven and bake some more. Keep an eye on these guys as they can overcook in seconds! You'll know they're ready when all the whites have cooked and have a little give to the touch. This took me about 22 minutes but each oven is different!

Garlic Bread Ingredients:
1 french baguette cut lengthwise
1 clove garlic pounded in a mortar and pestle
1 tablespoon extra virgin olive oil

Method:
Preheat oven to 350. Dip a basting brush into oil mixture and brush over bread. You can top with parm cheese but I didn't because there's a lot in the eggs. Bake in the oven until golden brown!