Baked Eggs with Tomatoes, Mozzarella & Oregano
We stumbled upon this awesome recipe from Williams Sonoma. Its baked eggs with tomato sauce, cream, cheese, and oregano. The best part of this recipe - is that you can customize it based on preferences
All images © William Sonoma
What you will need:
In a heavy saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until soft, about 2 minutes longer.
Stir in the tomatoes with their juices, season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer until nicely thickened, about 15 minutes.
Season to taste and let cool.
Preheat an oven to 350°F (180°C).
Place four 4 1/2-inch (11.5-cm) ramekins on a baking sheet. Spoon 5 Tbs. of the tomato sauce and 1 Tbs. of the heavy cream into each ramekin. Top with the mozzarella and the oregano, dividing them evenly. Break 2 eggs into each ramekin and season with salt and pepper.
Bake until the egg whites are opaque and the yolks are set but still runny in the middle, about 15 minutes.
The eggs will continue to cook from the residual heat. Let cool slightly and serve with toast. Serves 4.