I try to plan 2 -3 meatless meals per week. It’s cheaper and apparently better for you. I made this for dinner tonight and I thought it was really good (surprise!) C immediately picked up on the goat cheese (not a fan), but until he starts putting some input into the weeknight dinner plan, this will be in the rotation.
The Bud was excited about the bread (he loves carbs, like his mama) and the ‘dippy’ action – it was a win with him.
This was good for dinner – it would work for brunch or lunch too. If only my bosses would build a full kitchen in our 1000 square foot office, I’d be eating gourmet during the work day too. IS THIS TOO MUCH TO ASK? God.
This recipe is for 8 – I obviously wasn’t cooking for 8. I actually made the sauce a few weeks ago and froze it in smaller portions (and I think you could get quite a bit more than 8 servings out of the amount of sauce it makes).
This weekend we are acquiring a chest freezer – look out, world. Up until now we have used a small freezer space in our side by side and it has hampered my ability to bake 10 kinds of cookies in one day (just because I want to). I will also make the Pioneer Woman’s Cinnamon bun recipe – it makes 50.
(I put things in brackets a lot. Deal with it.)
Baked Eggs in a Spicy Tomato Sauce with Goat Cheese
1 tablepsoon of olive oil
1/2 cup of diced onion
1/4 cup diced carrot
2 cloves of garlic, crushed
1/8 teaspoon (or more) or red pepper flakes
1/4 teaspoon dried oregano
1/4 cup packed fresh basil leaves, torn into pieces
1/2 cup goat cheese, crumbled
8 eggs (for 8 servings)
Salt and Pepper to taste
Toast triangles, for serving
To make the sauce, heat olive oil in a small pot over medium-high heat. Add the carrots, onion and garlic and saute until slightly softened. Add red pepper flakes, crushed tomato, basil and oregano and stir to combine. Cover and bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occaisionally to prevent the bottom from burning. Remove from heat and and let cool slilghtly then blend well with an immersion stick blender.
Sppon 1/4 cup of warm sauce into ramekins then dot each one with goat cheese. If the sauce is cold from being in the fridge or freezer, complete the above step and place the ramekins in the preheating oven.
Once the oven is preheated to 425 F, crack an egg into each ramekin and sprinkle with salt. Bake for 15-20 minutes until the whites have set but the yolk is soft.
Serve immediately with toast triangles. Serves 8.
Note: The sauce can be kept in the fridge for up to one week or put into the freezer.