This photo just makes me want to scratch my EYES out, it's so poorly lit. (It's winter. That's my excuse.)
But I wanted to share the idea for this meal, because it's so satisfying.
Sometime back, Catherine blogged about an egg dish she loved, at a restaurant. It was a ramekin of tomato sauce, topped with an egg which cooks in the sauce, in the oven.
She and I went to this restaurant recently, and I tried the egg dish (uovo al forno, or something like that). It was pretty good, but I thought I could improve on it.
I wasn't even going to write about it, because the pictures came out so bad. But yesterday my cyberpal Ilva honored me by mentioning my blog, along with several others she likes. Many were new to me. I visited Buff Chickpea, and look at this recipe she posted a couple of weeks ago! (Much better pictures, too.) Hers is more vegetabley, and mine is more saucy, but, eggs, baby!
So, in essence, I prepared a tomato sauce, chunky with chopped black and green olives, onions, and flavored the way you like it: garlic, oregano, a splash of wine. I made sure the sauce was nice and hot, then spooned some into individual ramekins. I tried to hollow out a hole in the center for the egg, but it might have been too shallow. Nevertheless, crack an egg into the hole. Then I sprinkled grated cheese on top, and I know now that's partly where the photo went so very wrong.
Pop them into a preheated oven (350, always) in a bain marie. Wait six to eight minutes, and jiggle the ramekins. When the white is not disgustingly gooey anymore, pull them out of the oven; the eggs will continue to cook in the hot sauce. I got it just right; the yolk was still runny.
This is simple bistro cooking. Homey and comforting. Easy, if you're careful with the timing in the oven. The recipe is flexible; flavor it the way you like.
Glass of wine, chunk of bread. Good.