Italian Baked Eggs
If you asked someone in my tribe the one thing they remembered that I could make, hands down it would be gravy. Not turkey gravy, the red gravy. Most people call it pasta sauce, but if you grew up in an Italian household, it’s gravy. My gravy is amazing. I have a special pot to make it in, I measure NOTHING and every time it comes out even better than before.
But I won’t share that recipe. Mostly because it exists in my head and like I said I don’t measure anything for that one, it’s more of just a feeling of knowing when things need to happen and how much needs to get added. That sort of thing. Oh and because I only make it once a year. At Christmas. The one thing I will tell you is that when you make your own gravy, don’t add water. Or salt. Or pepper. I know, but it drastically changes the taste so trust me, don’t do it.
It’s not a labor intensive sort of thing, it’s actually really easy to make, but the key is letting it sit and simmer on the stove top for as long as you can. So I make a ton, give it away, and freeze the rest for use on a cold winter night.
So one day when I was sitting on all this defrosted Christmas sauce and no idea what to make for dinner, I thought well I should use this and toss in some eggs and make breakfast for dinner. It’s hearty and filling, it makes the house smell amazing and it’s the perfect ending to a long day. Oh and it’s really easy to make.
While the secret gravy recipe isn’t included, I have re-made it with a quick tomato sauce that was also super delicious and didn’t miss a beat when it came to making this dish amazing!
Italian Baked Eggs
Prep time: 20 minutes
Cook time: 30 minutes
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
28 ounces diced tomatoes
14.5 ounces crushed tomatoes
8 ounces tomato sauce
1 bunch of basil, roughly chopped
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tsp red pepper (optional)
Preheat your oven to 350 degrees. Grab your medium skillet and heat the oil over medium heat. Add in the onion and garlic, sautéing until the onions are soft and everything is really fragrant. Add in all of your tomatoes and stir until well mixed, letting it cook for around 3 minutes for the tomatoes to come together. Add in all of your spices and your basil and bring to a light boil, then allow it to simmer for 10 minutes. Make little wells in the sauce, crack an egg into each spot and put in the oven to bake until the eggs are cooked through around 10 to 12 minutes. Serve while hot with some crusty bread! Enjoy!