Adam Schell

Davido’s Tomato Baked Eggs with Pecorino Romano and County Bread

1 28 oz. can of whole peeled plum tomatoes, preferably San Maranzano, hand crushed
1 6 oz. can of tomato paste
1 small onion, chopped medium-fine
3 cloves of garlic peeled and rough chopped
4-6 eggs (think two per person)
2 tbsp of extra virgin olive oil
1/2 cup of grated Pecorino Romano or Parmesan cheese
1/2  tsp high quality salt, sea, Celtic or *pink Himalayan
1/2 tsp oregano
Pinch of ground black pepper
red pepper flakes (optional)
Two thick slices of country bread per person, grilled or toasted

Preheat oven to 325 degrees. Over a high flame, heat a 10-12 inch pan or skillet. Be sure your pan is also OVEN SAFE and has a lid as this dish transfers from the stovetop into the oven. Add oil and onion to pan and saute for 2 minutes, then add garlic and saute for another 2 minutes. You want the onions to be translucent and beginning to brown. Add your hand-crushed tomatoes to the pan and stir in seasoning. Bring sauce to a boil and then lower flame to a simmer. Thicken sauce with tomato paste. In a separate glass or teacup, crack an egg (try not to break yoke) and then gently spill the egg on top of simmering sauce. Repeat for your 4 to 6 eggs. Cover pan and place in oven for ten minutes. After ten minutes remove pan from oven (ideally the eggs should still be soft and a bit runny), uncover and the sprinkle the 1/2 cup of grated cheese over the eggs and sauce. Place the pan back in oven, uncovered, for five minutes. (This dish can also be made with a pre-made tomato sauce.)

While the eggs finish, toast the country bread or, if you really want to go for it, you can rub the bread with garlic and grill it. Set two slices of bread on a plate and drizzle or brush with olive oil. Remove baked eggs from oven and spoon one egg and a generous amount of tomato sauce on each piece of toast. Finish with black pepper and finely chopped chives.

Serves 2-3. Total preparation and cooking time, about 40 minutes. Best served in a pasta bowl, so you can get more sauce along with the eggs…

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