Roasted Tomato Sauce with Baked Eggs

Happy 3 week late New Year! For those of you vowing to be healthier in 2013, this post is for you. I wanted to write about one of my favorite protein packed dishes from one of last year’s Food and Wine magazines. It’s an easy recipe and extremely satisfying. 

Summary from Food and Wine (with a few of my own changes, of course)

Cut 1 lb. plum tomatoes into quarters. Toss with EVOO, salt and pepper. Roast  in the oven at 400° until soft (around 30 minutes), turning halfway through. **Blend roasted tomatoes with a teaspoon of oregano. I used an immersion blender (less dishes), but a regular blender will work too. Pour the blended tomato sauce into shallow oven safe bowls. Crack 1-2 eggs directly into the tomato sauce. Sprinkle eggs with salt, pepper and Parmesan cheese. Bake for 15 minutes or until whites are set.

** I discarded the tomato peels before blending. They slid right off after roasting. I also added some red pepper flakes. You know me, I like things spicccy!

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I served this dish with a side salad and a piece of toasted pita bread (sorry for the bad lighting in the pic). It could be served sans pita for a completely carbless meal, but what’s the fun in that, lolNothing beats a mega dose of lycopene and protein!

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