Baked Eggs in Yellow Tomato Sauce with Mixed Herbs and Goat Cheese ~ the eggs are baked in a quick tomato sauce made with yellow tomatoes. The recipe is below, but you hardly need it. Just a quick rough chop, 10 minutes of cooking, and then it gets blended smooth. You only need a little salt and a clove of garlic to accent the fresh tomato flavor.
I ladled some sauce in the bottom of a small baking pan and put it in the oven. I turned the oven to 375 and by the time it got to temperature, the sauce was spurting and spitting.
Take three eggs and pre-crack them into little cups so you can gently lay them in the hot sauce. Spoon some goat cheese around the eggs, sprinkle with salt and pepper and pop back in the oven for about 15 minutes.
After you take them out, scatter your favorite fresh herbs over the eggs and serve hot, with crusty bread.
For the unusual yellow tomato sauce I use pretty heirloom tomatoes. Any variety will do, but I love this bright yellow color.
Simply give them a rough chop and puree them up. I kept it simple with a little extra virgin olive oil and garlic. The flavor of the fabulous tomatoes really shines through.
- 2 lbs ripe yellow tomatoes
- 1/4 cup olive oil
- 1 large clove garlic, shopped
- salt to taste
- Rough chop the tomatoes. Heat the oil in a pan and add the garlic and tomatoes. Cook for about 10 minutes until the tomatoes just begin to break down.
- Blend in a food processor until smooth. Season to taste with salt.
- Refrigerate until needed