Rarely does a recipe jump off the page, slap me in the face and demand a spot on my weekly menu, but this egg recipe came pretty darn close!  Each time I opened the April 2009 issue of Everyday Food it seemed to open right up to the recipe for "Baked Eggs in Tomato-Parmesan Sauce".  Because I don't eat meat on Fridays during Lent, I’m always looking for interesting meatless recipes.  I confess that I didn't follow the recipe to a T.  I added mushrooms because mushrooms have a lot of nutritional benefits.  I scaled the recipe from 2 eggs per person down to 1 egg and used a smaller ramekin to account for the change in volume.   The recipe is simple and very tasty.  I'm sure this would even be good with your favorite "chunky" style bottled sauce.  The magazine's picture was much nicer, but I thought you might like to see what my breakfast looked like.

Baked Eggs in Tomato-Parmesan Sauce

Serves 4

1T olive oil
4 garlic cloves; thinly sliced
1 tsp crushed dried rosemary
2 -15 oz cans diced tomatoes in juice
1- 15 oz can crushed tomatoes
1/4 C grated Parmesan
Coarse salt and ground pepper
8 large eggs

Preheat oven 350.  Set 4 - 12 oz ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium heat.  Add garlic and rosemary; cook, stirring until garlic is golden, about 2 min.  Add diced tomatoes (with juice), crushed tomatoes, and 2T cheese, bring to a boil.  Reduce to a simmer, and cook, stirring occasionally until slightly thickened 2 - 4 min.  Season sauce with salt and pepper.

Divide sauce among bowls, reserving 1 cup for later.  Crack 2 eggs into each bowl.  Dividing evenly, top with reserved sauce and remaining cheese.  Bake until egg whites are just opaque (yolks should still be soft) 24-28 minutes, rotating half way through.