I found this recipe in April 2009 Martha Stewart publication, Everyday Food. I love this magazine. It is full of easy-to-prepare recipes. What I like even better than the recipes are the articles on techniques and foods. This particular issue features articles on rice, asparagus, dried beans, and shopping smart.
I think this recipe seems a little bit like an Italian version of Huevos Rancheros (see my earlier post for that recipe).
This recipe would make a economical dinner paired with a salad and garlic toast (serves 4).
I have changed some of the instructions to minimize the number of pans used for preparation--fewer to wash!
1 tablespoon olive oil
4 garlic cloves
1 teaspoon dried crushed rosemary
2, 15 ounce cans of diced tomatoes in juice
1, 15 ounce can crushed tomatoes
1/4 cup grated parmesan
salt and pepper to taste
8 large eggs
Preheat oven to 350 degrees
In an oven-proof skillet, heat oil over medium heat. Add garlic and rosemary; cook until garlic is golden--about two minutes. Add diced and crushed tomatoes and two tablespoons of parmesan. Bring to a boil. Reduce to a simmer; stir occsasionlly until liquid reduces some (two-four minutes). Salt and pepper to taste. Reserve one cup of tomato mixture.
Carefully crack the eggs over the tomato mixture in the skillet. Top with reserved sauce and parmesan.
Bake until whites are opaque but yellows are still soft, about 25 minutes.