When it's cold this baked egg dish is like a warm hug. It's low-fuss dinner with little prep work, making it a go-to for busy nights. The eggs are baked just until their whits are set so that when you cut into the golden yolk, it adds richness to the tomato sauce. Toast up a few extra slices of bread to soak up all the sauce.
1piecetoasted breadsliced to fit the size of the baking dish
1pinchof black pepper
1tbspgrated Parmesanfor garnish
1tspchopped fresh parsleyfor garnish
Preheat the oven to 350 F.
Combine the olive oil, garlic, Italian seasoning, and red pepper flakes in an 8 1/2-inch skillet. Turn the heat to medium and cook the oil with the seasonings just until the garlic is fragrant about 1 minute. Add the crushed tomatoes and water to the pan. Stir and bring the sauce to a simmer. Add spinach and 1/4 teaspoon of the salt. Cook the sauce until the spinach has wilted, 1 to 2 minutes. Add 1 tablespoon of cream and stir.
Place the bread in the bottom of a 20-ounce baking dish. Pour the tomato cream sauce over the top. make two shallow wells in the sauce and crack the eggs into them. Season the egg yolks with the remaining 1/4 teaspoon kosher salt and the black pepper. Pour 1/2 tablespoons of the remaining cream over each egg so that it coasts the yolks. Baked the eggs uncovered for 20 minutes, or until the egg whites are set. Garnish with cheese and parsley.
This recipe comes from the cookbook: "Gourmet Cooking for One or Two" and was reprinted with the author's permission.