Heat the oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant, 1 minute.
Add the tomatoes and their juices. Break up the tomatoes with a wooden spoon or your fingers. Add the thyme and simmer, letting the flavors fuse, for 10-15 minutes.
Carefully transfer the mixture to a blender and puree. Season with salt and pepper.
Preheat the oven to 400. Set 4 shallow ovenproof bowls on a baking sheet. Pour the pureed sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 8-10 minutes, until the whites are just set. Serve hot.
Originally Submitted
8/16/2013
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