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1
To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.
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2
Bring to simmer.
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3
Reduce heat to low and continue simmering for 45 minutes.
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4
Stir occasionally.
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5
Remove from heat and take out the onion, and sprigs of rosemary and thyme.
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6
Seth doesn't like chunks of tomato, so we use an immersion blender to puree the sauce.
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7
Add crushed red pepper if desired.
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8
I like doing this step the night before and refrigerating the sauce until I need it the next day.
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9
To prepare the dip: Heat oven to 350.
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10
In a baking dish, layer the arugula and place the slices of garlic over the arugula.
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11
Put half the sauce over that.
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12
Break the eggs into the sauce.
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13
Cover with remaining sauce.
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14
Sprinkle with parmesan cheese.
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15
Bake for about 24 minutes.
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16
The whites should be set, and the yolk should still be runny.
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17
When done, scatter the basil on top.
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18
We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.
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19
Baguette dippers: Brush the olive oil on baguette slices.
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20
Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.
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21
Bake at 350 for 10 minutes.
