Baked and Running

Until I was about 20, I had only ever had eggs scrambled or hard boiled. And then I got over the ick factor and fell head over heels for runny eggs.

Yesterday I was cooking dinner for just me (progress!) and whipped up some veggies with tomato sauce and at the last minute, I cracked an egg into the skillet. It made all the difference.

Here”s my recipe (sans photo, apologies, but I”m still making friends with my new camera!) and a few more from around the web.

Veggies in Tomato Sauce with an Egg!

serves: one happy camper

1 onion, chopped
4 mushrooms, sliced
2 cups fresh spinach
1/2 tsp dried basil
1/2 cup tomato sauce (eeps! I used the stuff from the jar! don”t judge!)
1 egg
salt, pepper
grated parmesan for garnish

Cook the pokie machine onions and mushrooms in a saucepan on medium heat with a little olive oil until they”re softened. Add the spinach, salt, pepper and basil, and let it wilt. Add the tomato sauce and let it start to bubble. Make a hole in the middle of the veggies and crack in the egg. Let it cook on medium-low heat until the white of the egg is set. Serve over toast.

Now, here for a few by lovely chefs who are much better friends with their cameras. (Just give me a few weeks, I swear I”ll get there!)

{Smitten Kitchen”s Eggs in Tomato Sauce}

{Apricosa”s Baked Eggs with Tomato Sauce and Goat Cheese}

{And Baked Eggs over Israeli Couscous from Cater To Me}