MEDITERRANEAN BAKED EGGS TOMATO SAUCE
Instructions:
- 1 tablespoon extra-virgin olive oil;
- 1 cup finely chopped yellow onion;
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried;
- ½ teaspoon dried oregano;
- 1 clove garlic, minced;
- 1 bay leaf;
- ½ teaspoon fine sea salt;
- 1 teaspoon paprika;
- 1/8 teaspoon cayenne pepper (optional);
- 2 tablespoons tomato paste;
- 1 (28-ounce) can diced tomatoes;
- ½ teaspoon red wine vinegar;
- ½ teaspoon brown or granulated sugar.
- EGGS:
- 6 large eggs;
- Fine sea salt and freshly ground black pepper.
- To make the tomato sauce, heat the olive oil in a large saucepan over medium heat. Add the onion, thyme, oregano, garlic, bay leaf, and ¼ teaspoon of the salt; cook, stirring frequently, until the onion starts to soften, about 3 minutes. Add the paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook until it darkens, another 30 seconds. Add the tomatoes and the remaining ¼ teaspoon salt and bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, until sauce starts to thicken, 10 to 15 minutes. Season with the vinegar and brown sugar. Remove the bay leaf and set aside to cool. You will have about 3½ cups sauce, about double what you will need.
- Meanwhile, position a rack in the center of the oven and preheat to 375°F. Butter six 6-ounce ramekins and set in a rimmed baking dish.
- To finish, place ¼ cup of the tomato sauce in each ramekin and then break an egg on top. Bake until the whites are solidified and the yolks have just started to set, about 10 minutes. Using tongs, carefully transfer the ramekins to a wire rack. The eggs will continue to cook until the ramekins have cooled enough to be served, about 10 minutes. Sprinkle with salt and pepper, and serve right away.
- TO GET A HEAD START: The tomato sauce can be prepared up to 3 days ahead. Chill, covered.