Eggs Baked in Roasted Tomato Sauce

1. 1

   Preheat the oven to 400.

2. 2

   In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper.

3. 3

   Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes.

4. 4

   Let cool, then scrape the mixture into a blender and puree.

5. 5

   Add the oregano.

6. 6

   Set 4 shallow ovenproof bowls on a baking sheet.

7. 7

   Strain the pureed sauce into the bowls, pressing on the solids.

8. 8

   Crack 2 eggs into each bowl and season with salt and pepper.

9. 9

   Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.