I’m really loving eggs right now. There are always eggs in the fridge (usually at least 2 dozen at any given time.. I think that means I’m a real baker!) and I’m always trying to think of ways to use them. They’re cheap, always available and there are endless ways to prepare them. What’s not to love?

So when I saw this recipe for baked eggs in EveryDay Food, I had to give it a try. Nick’s not big on eggs unless they’re scrambled in his breakfast sandwich, but I wanted him to try this anyways. He loves marinara, so that persuaded him to at least try it. As expected, it wasn’t his favorite, but I thought it was pretty tasty.

The ingredient list is simple: eggs. canned tomatoes. parmesan cheese. garlic. rosemary. I served it with big chunks of homemade crusty bread (no-knead bread is the easiest, hello! i’ll post it soon.) to sop up the tomato sauce. I overbaked the eggs a little bit, so I’ll have to practice that, but I’ll definitely try this one again. Maybe just for me. 🙂

*Find the recipe for Baked Egss in Tomato Parmesan Sauce here.