Baked Eggs in Tomato Sauce / by Chelsea Zwieg

In my first couple years of college I lived off of the four main college food groups. Ramen, Rice-a-Roni, Mac and Cheese and free food. All cost under a dollar and all, when eaten countless nights in a row, became real disgusting, real fast. That is, until I discovered the secret to making all food exponentially better: Put An Egg On It. 

Nothing classes up a styrafoam cup of salt with a few dried noodles like a fried egg. When mixed together with a rich, runny yolk, Rice-a-Roni was suprisingly delicious. And the box of leftover Pad Thai that had been shoved to a dark back corner of the refrigerator was actually edible again. All in the 2 minutes it took to fry an egg.

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This dish is the grown-up, graduated version of Put An Egg On It. Just as simple and inexpensive, yet infinitely better because I’m not stress-crying into a textbook while eating it. 

 

Mushrooms and spinach are sautéed in a pan and then simmered in a spicy tomato sauce until it has thickened. Then it is ready for the eggs, which poach in the sauce until just set. The whole thing takes 20 minutes from start to finish and is pretty enough to serve at brunch but simple enough to eat straight out of the pan on a lazy morning. 

I’ve eaten this for breakfast, lunch and dinner. If you want to make it a little heartier for dinner, a can of chickpeas or black beans fits in perfectly. Plus, some toast or flatbread to soak up all of the yolky/tomato saucy goodness left in the bottom of the bowl is an absolute must, whatever the time of day. 

Baked Eggs in Tomato Sauce 

Serves 2

Ingredients |

  • 1 tsp. olive oil
  • 1 cup sliced mushrooms
  • 1 cup spinach
  • 2 cloves garlic
  • 1 can diced tomatoes with green chiles (I used Ro-Tel)
  • 2 ½ tbsp. tomato paste
  • 4 eggs
  • ¼ tsp. black pepper
  • Salt, to taste
  • Feta Cheese, for serving 
  • Toast or flatbread, for serving

Instructions 

  • Heat olive oil in an 8-inch cast iron skillet over medium heat. Add mushrooms, black pepper and a pinch of salt and sauté until soft and tender
  • While the mushrooms are cooking, mix the can of diced tomatoes and the tomato paste together in a small bowl
  • Add spinach to the pan and sauté until wilted, about 30 seconds
  • Add tomato mixture and turn the heat all the way up until the sauce reaches a boil. Reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes.
  • At this point, make 4 wells in the sauce with the back of a spoon. Crack an egg into each well and reduce heat to low. Cover pan and cook until the whites are opaque, about 4-5 minutes, depending on how runny you like your eggs
  • Sprinkle with feta and serve with toast or flatbread