Baked eggs are a real treat for any meal of the week. Growing up, we often even had it for dinner when no one felt much like cooking. My dad would saute zucchini, carrots, and potatoes, add plenty of tomato, add a bunch of eggs, and simmer in a deep, covered pan on the stove. The yolks would be soupy and runny, and tasted amazing when they bled into the sauce.

When I make them I like to have something crispy in the mix, hence the addition of sweet potato curly fries. I also finish it in the oven so that the eggs become firm and glossy. So many cultures have a baked egg dish much like this. A very popular dish in Israel is Shakshuka, which has more spices and is also really delicious. I recall having a baked egg in tomato dish once in Brooklyn, years ago, that had fresh arugula and bits of beef hash in it. There are so many flavor and texture possibilities!

Free from: peanuts, tree nuts, dairy, soy, wheat, fish, shellfish

Ingredients
2 tbsp. olive oil
1/4 cup diced onion
1 clove of garlic, finely chopped
1 tin of San Marzano Tomatoes
1/2 cup loose cilantro leaves
3 - 4 eggs, depending on your preference
salt and pepper to taste

1 medium sweet potato, peeled
2 tsp olive oil
salt and pepper
1/4 tsp paprika

First prepare the sauce. Add the olive oil, onion, and garlic to an oven-safe metal pan and season with salt and pepper. Saute until the onion and garlic is fragrant and soft. Add the tomatoes and mash them up with a fork. It’s important to use whole tomatoes as they are the highest quality grade compared to diced and pureed tinned tomatoes. Let the sauce simmer for about 30 minutes.

Meanwhile, prepare the sweet potato curly fries. Peel and spiralize the sweet potato. Spread the pieces out on a baking sheet lined with parchment paper. Drizzle with the olive oil (they should just be lightly coated), salt, and pepper, and paprika. Toss them up well with your fingers to make sure everything is well coated. Roast at 400F for about 10 minutes, then remove from the oven, flip with tongs, and return to the oven for another 10 minutes.

Now to return to the sauce. Chop up the cilantro roughly, and stir into the sauce. Crack the eggs on top, evenly spread apart, and not touching the sides of the pan. Lay them in gently so that they sit in a little pocket of sauce. Put the pan in the oven at 375F for 10 - 15 minutes, depending on how runny or firm you like your eggs.

Sprinkle the hot curly fries on top of the dish before serving and add more fresh cilantro for garnish.

Serves 2.