This is an excellent choice for brunch or on a weeknight when the desire for breakfast at dinner strikes. Canned tomatoes can be substituted for fresh with fairly good results in the sauce. If you prefer eggs over hard, instead of easy, cook for a few extra minutes after whites have set. Serve this with a slice of polenta or heaping pile of grits.
Baked Eggs Over Tomato Sauce
- 8-12 large Roma tomatoes peeled, seeded and chopped
- 1/2 cup red onion diced fine
- 4 large shitake mushrooms sliced 1/4″ thick
- 2 tbsp fresh basil chopped
- 5-6 eggs
Melt a tablespoon of butter and a tablespoon of olive oil in large frying pan. Fry onion over medium heat until translucent. Add mushrooms and brown. Add tomatoes, 1/2 the basil and season with salt and pepper. Cook on medium until sauce thickens. Spoon sauce into a 9″ pie plate. Sprinkle with some basil, salt and pepper. Carefully crack eggs over sauce in one even layer. Season again with the last of the basil, salt and pepper. Bake in an oven set to 375 degrees until whites have just set, about 8 minutes. To aid in the eggs setting without overcooking the yolk add a 1/2 cup boiling water to another pan below the eggs in the oven. The steam will help set the top faster.
Notes: Linda over at Savoring Every Bite recently did a similar dish. It’s spicier and sans mushrooms. It also has a catchier name! Eggs in purgatory.