In a not so distant past, eggs were just eggs to me. I only ate the egg whites, and wrinkled my nose at the thought of runny yolks. Then, all of a sudden, I decided to give those runny yolks a go. It’s as if my world changed in an instant. Runny yolks are AMAZING… amazingly amazing. Poached, sunny side up and soft boiled became my new favorite ways to prepare eggs.
Since Italian food is my favorite, this recipe speaks to me. Spicy, tangy San Marzano tomatoes, herbs and cheese pair so well with the runny yolks I have come to love. I’ve discovered a new, easy slow Sunday favorite!
3 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, thinly sliced
1 medium onion diced
3 cups whole San Marzano tomatoes, crushed by hand
1 tsp chili pepper flakes
8 basil leaves julienned
1/2 cup Parmesan cheese
1 tablespoon salt
1 tablespoon pepper
Preheat oven to 375 degrees
Heat olive oil and butter over medium heat in a (preferably) cast iron skillet. Add onions, garlic and chili flakes and saute 7 minutes (until fragrant and the onions take on color). Take canned tomatoes and crush by hand while measuring out 3 cups of them. Add tomatoes to the onion/garlic/chili pepper flake mixture. Add salt and pepper also. Stir, and remove from heat.
With the back of a serving spoon, make five pockets in the tomato sauce. Carefully crack the eggs into the pockets, making sure not to break the yolks. Pop cast iron skillet into the oven and bake for 10-11 minutes. Egg whites should just be turning opaque.
Take the skillet out of the oven, and sprinkle liberally with Parmesan cheese and julienned basil. Add more salt and pepper to taste. (I have a really salty palette, and so does my husband).
Serve with crusty bread!
Happy Sunday 🙂