Italian Eggs

I've been getting tired of the same ol' thing for breakfast, so I thought I'd try something new....this came out delicious!

Italian Eggs

For the Sauce:

3 diced garlic cloves/2 diced garlic cloves- 5 total

1/2 diced shallot (about 1 tablespoon)

8 oz diced tomatoes 

1 tbsp fresh thyme 

1 tbsp fresh basil (+more for sprinkling on top after it's baked)

1 tbsp fresh oregano

1 tsp salt

You can also use a jarred marinara sauce if you don't have the time to make your own.

4 large eggs

1/4 cup shredded parmesan

1/4 cup shredded mozzarella

1/4 cup shredded manchego cheese (optional)

Preheat your oven to 400 degrees.

In a cast iron skillet or a skillet that you can safely transfer to the oven, Saute 3 garlic cloves and the shallot in about 1 tbsp olive oil about 2 minutes. Add the tomatoes and the herbs and bring to a simmer. Add the other 2 diced garlic cloves and simmer another 5-7 minutes. Salt to taste. (I used Pomi tomatoes and they are sweeter, so I needed the salt. You may not even need to add the salt. Just use your judgement.)

Crack the eggs into the sauce so they're evenly spaced. Transfer to the preheated oven and cook for 5 minutes. After 5 minutes, add the cheese and place back into the oven for 5 more minutes or until the eggs are fully cooked.  10 minutes was the perfect amount of time to have set whites and a runny yolk when I made this. 

When you take it out, sprinkle with more fresh basil and serve with toasted sourdough slices....yum!