I love eggs. Eggs are one of those essentials that I always have in my fridge. Whether it be for breakfast, brunch, or on a salad for dinner, eggs are one of those things that I love eating no matter what time of day.
Recently I got a random craving for baked eggs and ran in the kitchen to make a quick batch. Baked egg recipes may vary from coast to coast and you may have seen some baked in a bright green sauce, a cream based sauce of a fire red tomato sauce. With this recipe, I simply used my go to tomato sauce as a base for a quick breakfast. It's great that this meal is a one skillet dish because on a day when you are just looking for some simple yet fabulous food or family is coming over, just assemble and serve.
1/2 white onion, small diced
1 clove of garlic, sliced
1/2 can of diced tomatoes + some tomato liquid
1/4 c. chicken or vegetable stock
1 tablespoon, sugar
3 fresh eggs
fresh parsley, rinsed and patted dry
Toasted bread, optional
Pre-heat oven to broil. Heat a oven proof skillet over medium heat, and add about 2 tablespoons of oil and once oil becomes hot and moves freely all over the skillet, add the onions, chili flakes and sliced garlic and cook for 3 minutes. When onions are soft add diced tomatoes, reserved tomato juice and stock and simmer over low heat for 10 minutes. Season with salt and pepper and enough sugar just to cut the tartness of the tomatoes.
While sauce is simmering, make 3 small holes in the sauce and crack fresh eggs into the holes and place the skillet in the oven under the broiler. Cook eggs for about 5 minutes if you want runny yokes, and about 7 minutes if you prefer a harder yolk. Once eggs are cooked to your liking, remove skillet from broiler, garnish with freshly chopped parsely and serve immediately with toasted bread.