1 15 ounce can tomatoes
1/2 onion, diced
1 clove garlic (or more) minced
1 Tablespoon fresh thyme (you could use dried in a pinch or a different fresh herb like oregano)
Crusty bread
Olive oil
Salt and pepper
1.If you want to make your own though, just add a tablespoon or two of olive oil to a skillet over medium-high heat and then add your diced onion. Once it’s translucent, add your garlic and tomatoes and a pinch of salt and cook for a few minutes until it looks like a rustic sauce
2. While sauce is cooking place slices of bread cut in half along the sides of the dish.
3. Then pour all your tomato sauce into the bottom of the dish. Crack six eggs on top and try to space them out evenly. Sprinkle the fresh thyme on top along with a drizzle of olive oil and a pinch of salt and pepper. You could again add some grated cheese here if you want.
4. Bake this dish at 350 degrees for about 30 minutes until the whites are set on the eggs. My yolks were slightly runny after 30 minutes. If you wanted to have firm yolks, bake the dish for another 5-10 minutes.
5. After it comes out of the oven, spoon up a slice of toast with each egg and some sauce.
Recipe from macheesmo.com
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