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Mediterranean Baked Eggs

Baked Eggs

Chef Andre Desautel
Promenade Café & Wine

A creamy, harmonious blend of salty, sweet.. and comfort.

Tomato Sauce
2 cups canned plum
2 1/4 cups water
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
onion, diced
garlic, minced
pinch of salt
1 tsp sugar

Baked Eggs
2 large eggs (Nature’s Farm)
1/4 cup feta cheese
1/4 cup spinach

Tomato Sauce

  1. In a skillet on low heat, sautée minced garlic and onion until translucent.
  2. Increase heat to medium, add plum tomatoes and water. Simmer for 30 minutes.
  3. Add basil, thyme, and oregano to sauce. Stir occasionally until sauce reaches desired taste and consistency.
  4. Transfer to blender/food processor to purée. Note: make sure sauce is a little watery to poach eggs.
  5. Return sauce to skillet  and heat to medium.

Baked Eggs

  1. Preheat oven to 325°F. Crack 2 eggs at opposite ends of skillet. Cover and bake until eggs poached at medium consistency (approximately 10 to 12 minutes).
  2. Remove from oven.
  3. In skillet, layer sauce and eggs with crumbled feta and spinach. Serve with toast and side of hand cut pan fries.

Yield 1 serving


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