SAVORY BAKED EGGS

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Start your day (or the weekend) with his flavorful satisfying SAVORY BAKED EGGS. What's your favorite breakfast creation? Send your tastiest recipe to [email protected]. You can also check out Justin's past recipes on the RecipeHouse blog or sign up for a class to learn first hand how to create tasty and nutritious meals and snacks.

Savory Baked Eggs

Recipe & Photos by Justin Kouri

 Ingredients

2 Tbsp olive oil

1 onion

2 cloves garlic

28 ounces crushed tomatoes

1 Tbsp fresh thyme

1 Tbsp + 1 tsp fresh oregano, divided

1 tsp crushed red pepper flakes

3 cup fingerling potatoes, boiled

4 eggs

1 cup fontina, shredded

Procedure

Preheat oven to 400F. Heat olive oil in large skillet over medium heat. Add onion and garlic and sautee until onions are translucent, about 5 minutes. Add crushed tomatoes, thyme, oregano and red pepper flakes, bring to a boil, reduce to a simmer and cook for 5 minutes.

Meanwhile, quarter potatoes and distribute among 4 large ramekins. Divide the tomato sauce among the ramekins. (This recipe can be prepared up to this point in advance.) In the center of each ramekin make a well within the potatoes and place the egg. Sprinkle with fontina and bake for 15 minutes or until egg is cooked, but yolk is still runny. Remove from oven and rest for 5 minutes. (This part is important because the egg will continue to cook.) Serve with toast points.

Yield: 4 servings

Prep time: 15 minutes

Active cooking time: 15 minutes

Total time: 30 minutes

Skill level: Easy