Eggs in a Roasted Tomato Sauce

Since Mike is home tonight we had the chance to make dinner together on a Tuesday! It’s the small things in life that excite me After I convinced him to do a one hour yoga on demand class in all his un-flexible glory I knew we needed to have a good dinner to make up for it. In comes the December issue of Food and Wine and we saw this beautiful Eggs Baked in a Roasted Tomato Sauce recipe and we had an idea for dinner:

INGREDIENTS

1. 1 1/2 pounds plum tomatoes, halved lengthwise
2. 2 garlic cloves, smashed
3. 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 teaspoon chopped oregano
6. 8 large eggs
7. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

DIRECTIONS

1. Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
2. Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot

This looks like it would be an odd combination but it is pretty good, do bake it in a shallow bowl to get a better crust on it. We served it with grilled cheese and a few cookies from my Private Cookie Party on Sunday. Why are cookies so good?