EGGS BAKED IN MARINARA
Serve up a thoroughly satisfying brunch by pairing this traditional Italian dish with our crisp Cabernet Sauvignon Rosé.
• 8 extra large eggs
• 1 cup sliced red onions
• 2 teaspoon chopped fresh oregano
• 4 cups of your favorite marinara sauce (Using a chunky marinara for the dish is better than a smooth one.)
• 6 ounces goat cheese
• 2 cups arugula
• 3 tablespoons olive oil
• 8 thick slices rustic Italian bread
• Crushed chili flakes to taste
• Salt to taste
1. Preheat oven to 425 degrees. In a wide, shallow sauce pan, heat 2 tablespoons of the olive oil. Add the onions and sauté over medium heat until soft. Add the fresh oregano and marinara and bring to a simmer.
2. Season with salt and chili flakes. Reduce sauce until thick. Remove the pan from the heat and gently crack the eggs into the sauce in an even fashion around the entire pan so that each egg has its own space.
3. Sprinkle the goat cheese over the top and place the whole pan in the oven. Place the bread slices directly on an oven rack as well so that they toast. Bake for 3-4 minutes. Flip the toast so it browns on both sides. Bake for 2-3 minutes longer.
4. The egg whites should be set, but the yolks should be a bit soft as in a sunny side up version. Lightly dress the arugula with 1 tablespoon of the olive oil and a sprinkle of salt.
5. Top the eggs with arugula and serve directly in the pan with the crusty toasted bread on the side for dipping and soaking up the sauce.