Eggs in Red

This dish is inspired by a summer trip to the Catskill Mountains in upstate New York. There was a charming cafe, Table on Ten, located in an old home that had a simple, but delicious menu. We ordered and ate at a picnic table under a tree. What a wonderful way to spend a summer afternoon.

This dish can be made with whatever fresh ingredients you have on hand, but freshly baked bread and fragrant herbs take this dish over the top.

Eggs In Red

Serves 1

1 tablespoon olive oil
3 oz. Tomato Sauce (Stonewall Kitchen Roasted Garlic)
6-8 cherry tomatoes cut in half or roasted tomatoes
3 sun-dried tomatoes, julienned
2 large eggs
red pepper flakes, pinch
1 oz. fresh crumbled goat cheese or grated parmesan
kosher salt and pepper
fresh herbs

Preheat the oven to 400 degrees. In a small cast iron skillet (or oven proof pan) on medium heat, add the olive oil, tomato sauce and tomatoes and cook until heated through, about 3 minutes. Crack the eggs into a little bowl, then using a spoon make a well in the center of the skillet. Gently pour the eggs in the well and season with salt and pepper and pinch of red pepper flakes. Cover the skillet with parchment or foil and place in the oven. Bake for 3-4 minutes until the eggs are set. Remove from the oven, sprinkle cheese and herbs on top. Serve with crusty bread.

Enjoy!

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