ITALIAN ESSENTIALS: CHEESY EGGS IN MARIANNA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan to make the sauce (a Dutch oven is my favorite, but not a must). To finish the dish, you will need an ovenproof baking pan, or dish. Since you will probably be serving this in the pan used to bake it; if you have something decorative, use it.
• This recipe will make enough for 4 people (assuming one egg with sauce per person)
• Can you freeze this sauce? Absolutely, if properly frozen (good bags, or jars) it should last 2 - 3 months. If you vacuum seal it (some machines allow you to vacuum seal liquids), it should last up to a year.
• Gather your ingredients (mise en place).
• Add the diced bacon to a pot or saucepan over medium heat, then slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve. Leave the bacon grease in the pan.
• You will need about 2 tablespoons of rendered bacon fat. If you do not have that much add a bit of olive oil to make up the deficit.
• Add the onions and cook until softened and translucent, about 4 - 6 minutes. Then add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and bring up to a light boil.
• Reduce heat and simmer until the sauce begins to thicken, about 20 - 30 minutes.
• As it simmers, add the basil, oregano, salt, and pepper to taste.
• Simmer for an additional 1 - 2 minutes, then remove the saucepan from the heat.
• Allow the sauce to cool slightly and then work in batches and blend until smooth.
• The traditional way to make this sauce is to blend it until smooth (like a marinara); however, I usually like to leave it a bit chunky. As a matter of fact, you do not have to blend it at all, just use as is. Tastes great, and you do not have to clean out a blender.
• Return to pot and simmer until the sauce thickens, about 30 - 40 minutes.
• Allow the sauce to cool slightly before using.
• At this point the sauce can be stored in the refrigerator for 1 - 2 days, or in the freezer for several months.
• THE EGGS & CHEESES
• Place a rack in the middle position and preheat the oven to 375f (190c).
• While the oven is getting hot, add the sauce to an ovenproof serving dish. You want the sauce to be about 2 inches (5cm) deep. The sauce should be warm but not hot. If you are taking it out of the refrigerator, warm it up a bit on the stovetop before using. Use the back of a spoon to make 4 indentations in the sauce and crack an egg into each well. The best way to add the eggs is to first crack them, one-at-a-time, into a bowl, and then carefully drop them into the wells. This eliminates the possibility of dropping a stray eggshell into the dish. Divide the cream cheese into 6 - 8 small cubes and push them down into the sauce around the eggs. Sprinkle the mozzarella, and parmesan over the dish, and pop into the oven, until the eggs are set to your desire, usually about 10 - 12 minutes.
• PLATE/PRESENT
• Sprinkle the reserved bacon on top, and serve, while nice and warm with toast or crusty bread, to help mop up that delicious sauce. Enjoy.
• Keep the faith, and keep cooking.