I woke up Sunday morning feeling slightly exhausted and not ready to start my day. Saturday was spent driving to Portland where I walked around in my non-rain boots shopping in the pouring rain. Eating brunch at Clyde Common (because I couldn't stand outside in the rain for 2 hours to get into Tasty n' Alder), meeting my Dad for coffee, and driving back home in the dark while it dumped rain the entire time. It was a lovely Saturday, so when Sunday morning was here, I just wasn't ready to do all of the things that needed to get done. But next thing I knew, Jake was out doing his own thing and the kids were quietly playing in their rooms. Instead of eating a banana standing up in the kitchen while writing out my endless to do list for the day, I took the time and made myself a giant brunch for one. The kids continued to play while I sat down with hot coffee, fresh orange juice, grapes, and roasted tomato baked eggs. It was the most peaceful 6 minutes I have had in awhile.
While I was out shopping on Saturday, I picked up a new shirt at Anthropologie, some cute new dishes at West Elm, and these cast iron 6.5" skillets. Which turned out to be my most favorite purchase of the day. Two days later and I have used them 4 times!
Now I have made baked eggs before, but have always ALWAYS wanted to try them in a cast iron skillet. And these smaller skillets have been on my "want" list for quite some time. I cannot believe I have waited this long. And these baked eggs, oh my they are good. I'm talking stand outside in the rain waiting to get into your favorite brunch restaurant to pay $18 good. The runny yolk mixed with the roasted tomatoes and creamy goat cheese is simply perfect. Then take a whole grain earthy slice of bread, toast it until crisp and dip it into the sauce. Now that my friends is the good stuff.
Like the majority of recipes I like to make, these baked eggs are completely adaptable. Caramelized onions, goat cheese and roasted tomatoes not your thing? That seems ridiculous to me, but I can accept that. Try bacon, potatoes and cheddar cheese with eggs and rosemary on top. Or how about pesto, goat cheese, parmesan cheese and eggs. This morning we did leftover farro, with roasted tomatoes, eggs and parmesan cheese. See, so many options. Go buy one of these $10 pans and you will not be sorry.
This easy tomato sauce recipe is my go-to when I don't have my favorite roasted tomato sauce already made. Note to self, every summer I cut up large tomatoes, place in a baking pan, top with olive oil, sea salt, pepper, garlic cloves and lots of herbs. Slow roast for 4-6 hours. Let the tomatoes cool, pinch off the skin (discard) and store tomatoes with their juices in freezer proof bags. When you need a perfectly seasoned roasted tomato sauce pull out a bag from the freezer. Of all things that I can or freeze during the summer, this is the most essential. But in the mean time, this tomato sauce works just as well.
Roasted Tomato Baked Eggs
2 tablespoons olive oil
1 clove garlic, smashed
pinch of sea salt
1/4 teaspoon red pepper flakes
1 cup crushed red tomatoes and juices from a can
In a small sauce pan, heat 2 tablespoons of olive oil over medium-high heat. Stir in smashed clove of garlic, a pinch of sea salt and 1/4 teaspoon of red pepper flakes. Cook for about 15 seconds, making sure to not let the garlic burn. Stir in 1 cup crushed red tomatoes and juice. Simmer for a few minutes and remove from heat. Taste and adjust seasonings. Set aside.
1 tablespoon olive oil
1/2 medium onion, thinly sliced
3/4 cup tomato sauce
3 tablespoons goat cheese
2 tablespoons parmesan cheese, finely grated
pinch of sea salt and freshly ground pepper
toasted whole grain bread, for serving and dipping
chopped fresh basil, oregano or rosemary.
Preheat oven to 425 degrees.
Using a small cast iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add sliced onions and cook for 5-7 minutes, until translucent. Remove pan from heat. Add tomato sauce and 3 tablespoons goat cheese. Crack 2 eggs on top, and sprinkle with parmesan cheese, pinch of sea salt and ground pepper.
Bake for 15-18 minutes, until egg whites are set and yolks are still runny. Serve with toppings and toasted bread.