Roasted Eggs with Tomato

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.

   Tip: Use a 10-12 inch cast iron or ceramic skillet for even cooking.

2. 2

   Add diced onion and minced garlic to the hot oil, sautéing for 2-3 minutes until fragrant and softened, stirring occasionally.

   Tip: Don't let the garlic brown or it will become bitter.

3. 3

   Pour in the crushed tomatoes and add oregano, salt, pepper, and chili flakes. Stir well to combine and simmer for 5 minutes to allow flavors to meld.

   Tip: The sauce should be slightly thick but still pourable.

4. 4

   Taste the sauce and adjust seasonings if needed. Gently tear in the fresh basil leaves and stir gently.

   Tip: Save a few basil leaves for garnish at the end.

5. 5

   Using the back of a spoon, create 8 small wells distributed evenly across the tomato sauce, spacing them about 2 inches apart.

   Tip: These wells will cradle your eggs and prevent them from running together.

6. 6

   Carefully crack one egg into each well, keeping the yolks intact. Sprinkle feta cheese around the eggs and top with grated parmesan.

   Tip: If you prefer runnier yolks, use a lower oven temperature for longer cooking.

7. 7

   Transfer the skillet to the preheated oven and bake for 12-15 minutes, until egg whites are set but yolks still jiggle slightly when gently shaken.

   Tip: Baking times vary by oven; start checking at 12 minutes.

8. 8

   Remove from oven and let rest for 1 minute before serving. Drizzle with extra olive oil if desired and garnish with remaining fresh basil.

   Tip: Serve directly from the skillet for an impressive presentation.