Ingredients

Marinara Sauce
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 cup grated Romano cheese
2/3 cup grated Parmesan cheese
Salt and black pepper to taste
Baked Eggs
1 1/2 cups Marinara Sauce, recipe above
12 eggs
1/2 cup shredded gruyere cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
1/4 cup fresh chopped basil

Instructions

Heat oil in large saucepan over medium heat. Add garlic and onion and sauté until tender.

Step two

Stir in crushed tomatoes, oregano basil, cheeses, salt and black pepper. Reduce heat to low and simmer for 40 minutes to blend flavors.

Step three

Marinara can be made ahead up to 3 days in advance.

Baked Eggs – Step one

Preheat oven to 425° F.

Step two

Lightly spray a 9 X 11 inch baking dish or 6 (6 inch) ramekins with nonstick spray.

Step three

Heat Marinara Sauce and place in the bottom of baking dish or ramekins*. Use the bottom of a small custard cup to make 12 indentations in the sauce. Crack on egg into each of these indentations.

Step four

In a small bowl, combine the 3 cheeses, salt and black pepper.

Step five

Sprinkle the combined cheeses over the top of the eggs. Bake until the egg whites are set, the yokes are a bit runny and the cheese has melted, about 18 minutes, watching carefully not to over cook the yolk.>

Step six

Serve by scooping eggs and sauce into individual bowls, using a large spoon, and garnish with basil. Serve with thick slices of Italian or French bread that has been toasted.

Step seven

Cook’s Note: Can use prepared or jarred marinara sauce. If using the ramekins divide the Marinara Sauce between the 6 ramekins and put 2 eggs in each one. Follow directions above dividing ingredients between the 6 ramekins.