TOMATO BAKED EGGS

Tomato Baked Eggs image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can diced San Marzano tomatoes with juices
1/4 cup chopped fresh flat-leaf parsley leaves
8 large eggs
1/2 cup crumbled feta cheese

Steps:

Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
Scoop out the eggs and transfer to plates. Top with sauce and serve.