AidelK04/15/11




Some days life throws you a curve ball! If you stock eggs in your refrigerator, you can whip up this easy dinner. Better yet, show one of your older kids how to do it, so they can make dinner! It's more hearty with the addition of toast, but it's also fine on it's own. Any kind of canned tomatoes can stand in for the tomato puree. Adapt it to your family's taste with different herbs and spices. When I have more time, I add grated zucchini and sliced mushrooms to the tomato sauce.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8084

























INGREDIENTS













  • 1 14-oz can tomato puree










  • 1 Tbsp olive oil










  • 1 tsp garlic powder










  • ⅛ tsp sugar










  • 1 pinch crushed red pepper flakes










  • ¼ cup red wine or other liquid










  • 4 large eggs










  • 0 grated parmesan cheese










  1. Preheat oven to 350 degrees. Coat a casserole dish with non-stick spray. In a bowl, mix together the tomatoes, olive oil, garlic powder, sugar, red pepper flakes, and red wine. Pour into casserole dish; place casserole dish on cookie sheet for stability. Bake for 20 minutes.



  2. While the casserole bakes, carefully crack the four eggs, one at a time, each into its own glass or bowl. Remove the casserole from the oven (after 20 minutes) and gently slide the prepared eggs directly into the tomato sauce. Space them as evenly as possible.



  3. Return the casserole to the oven, and bake another 10 minutes, until the yolks are nearly firm. Serve with toast, and sprinkle with parmesan, if desired.















CONVERTER





=>










REVIEWS

Please register or login to review.
There are no user reviews for this listing.

 
 
 
 
JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project