I love eggs. I don't know if I need to go on but they really are great for every meal of the day. I think that through my many posts just on this blog about my undying love of eggs I have convinced the world of their value. I am automatically drawn to most recipes that have eggs as the centerpiece, especially those that involve them baked in a tomato sauce like this one. Add feta cheese and I'm sold. And while I'm serving up some tasty eggs I might as well throw in some peas and some garlic bread to scoop up the rest of the tomato sauce.
I really don't have that much to say. It's simple. It has eggs. I love it.
So I poured an egg into the tomato/shallot/feta mixture and then put it in the oven to bake up but it took forever for me. I think it may be the fault of my questionably ovenproof bowls, using ramekins especially meant for this purpose may help.
recipe on Closet Cooking but in true Trina fashion, I switched it up a bit.
1 Tbsp olive oil
2 shallots, diced
2 garlic cloves, minced
1/4 tsp red pepper flakes
2 medium tomatoes, diced
salt and pepper
handful finely chopped parsley (or other tasty herb)
1/2 cup crumbled feta
1. Preheat the oven to 425 degrees. Heat up the oil in a saute pan on medium heat. Add the shallots and cook until tender, about 3-5 minutes. Add the garlic and red pepper flakes and cook for another minutes. Finally add the tomatoes and some salt and pepper then reduce to a simmer and cook until the sauce thickens, another 5-10 minutes.
2. Remove the pan from the heat and then mix in the herbs and feta. Divide the mixture into two ovenproof, single serving ramekins.Make a well in the center of each and then crack an egg into the well. Bake the bowls in the oven until the egg whites are set, about 8-14 minutes*.
*There seems to be a perfect time to pull these out of the ovens when the whites are just set and the yolk remains runny. This also seems to be a difficult time to discern so it may just come down to intuition or constant vigilance.
Meatless Monday, Vegetarian Foodie Fridays, Foodie Fridays, Friday Potluck