Eggs Baked In Tomato Sauce

February 19, 2010

Now that I’ve shown you My Grandma Rose’s Pasta Sauce, let me show you something you can do with it that’s a little unexpected.I love this dish because it’s easy to make, healthy, and (most importantly) delicious. The more you make this easy pasta sauce, the quicker it comes together. I can make this whole dish in about 10 minutes prep time and 5 minutes in the oven!

Alice Waters always says that you should “let the ingredients speak for themselves.” This means, buy really good ingredients and you don’t have to do that much to them for your meal to taste great. A dish like this is ideal for ingredients like that.

If you use the kind from the store, use a really good kind. Cento or San Marzano are my favorites. Also, if you buy canned tomatoes from the store, you should always buy canned whole tomatoes, even if what you’re really going for is crushed. Companies always use their best quality tomatoes for canned whole tomatoes. The ones that don’t look as nice are what go into crushed or pureed. It takes a little extra effort to chop them, but to me, its worth it for a better quality ingredient of the same price. Here’s a picture of some tomatoes I canned using my friend Katherine’s instructions a while back.

Well friends,  I think I’ll head out now. It’s cold outside and I’ve got something nice and hot to dig in to. YUM.

Quick link to the sauce: My Grandma Rose’s Pasta Sauce


Adapted from Baked Eggs in Tomato Parmesan Sauce in Martha Stewart’s Everyday Food

Thanks to Will’s brother, Joe for pointing out the benefits of reducing the cooking time on these.


1.5-2 cups of My Grandma Rose’s Pasta Sauce

2 eggs

1/4 cup parmesan or mozzarella cheese




Preheat oven to 350 degrees. Place a 14-180z baking dish on a baking sheet.  Make the pasta sauce or, if already made, just heat it up in a saucepan. When hot, take the baking sheet + dish out of the oven and put about 3/4 the sauce in the baking dish. Make two little circles or “nests” in the sauce with a spoon and put one egg in each nest. Cover with remaining sauce. Sprinkle cheese on top. Bake covered 4-5 mins or uncovered 7-10 mins until whites are opaque but yolks are still runny. Sprinkle with salt and pepper. Serve with nice crusty bread.


5 Responses to “Eggs Baked In Tomato Sauce”

  1. Patti Howe Says:

    This is a lovely dish Elizabeth, with the addition of ease of preparation. A winner!



  2. rosemary Says:

    hi elizabeth,,,,,what a healthy dish!!!!! i love YOU!!!!!!!!!!!!!!!!!!!!!! thanx for all the wonderful menu ideas xoxoxoxo
    your auntie xoxoxoxoxoxoxoxo

  3. […] + goat cheese + spinach salad, coconut chicken fingers, beet greens, roasted broccoli, and eggs-baked-in-tomato sauce). I am sure there are a few “old standards” I haven’t blogged about that have […]

  4. […] An easy, hearty dinner using this sauce Eggs Baked in Tomato Sauce […]

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