What a crazy name for a dish. Not terribly inviting when you hear the name, but when you see it along with a piece of crusty bread it looks incredibly warm and inviting. The final product is flavorful and comforting.
Right about this time of the year I start to make an effort to eat our way through the remains of the freezer. This is a pretty fun task actually, eating all of the delicious food I have saved from the past years harvests. Then I have space in there for this year’s goodies, starting with the strawberry harvest. Believe it or not, it’s not that far away!
Out of the freezer came a container of red sauce made with Springdell tomatoes, garlic, and herbs. I let that thaw and then bring it to a simmer on the stove top. You need to choose a pan that can go from the stove top straight into the oven. It should be large enough to fit 5-7 eggs.
When the sauce comes to a slow bubble it’s time to add the eggs. I had three dozen eggs (I took the gluten free option in this past share) this week so I wanted to highlight the eggs a bit. Crack one egg into a small dish.
Using a rubber spatula, make a hole in the red sauce, right down to the bottom of the pan. When you see the bottom, add the egg to the dish. Repeat until you have added all of your eggs.
Let this simmer a bit on the stove until you start to see the beginnings of the egg whites setting. At this point I add a little twist on the classic recipe and I add some cubed cheese to the dish. My family can never get enough cheese.
Into the oven it goes. Be sure to preheat your oven to 400 degrees. Bake for a few minutes until the whites have almost completely set but the yolks are prefect for dipping.
I added some scallions (also from my freezer), and served this with grilled garlic bread for dipping. Enjoy!