Sometimes, recipes are like memories. Of course, we follow them for the written instructions on how much of an ingredient we need and how long to cook for, but we also long to do something the way it was done before.
Usually, that’s the way your mother or grandmother made a meal or the way you helped them out when you were little. We all remember these moments because they’re more than just instructions. They are feelings, sounds, tastes, smells. Everything that we stored not only on paper but in our minds.
Fresh ingredients and lots of love
This is what Petra told us when sharing this simple but hearty recipe for oven-baked sunny side up eggs in fresh tomato sauce. Petra adds:
“When I remember homecooked meals I had as a kid, I always remember fighting with my siblings over who can eat more chocolate pancakes in one go and making a huge mess in the kitchen … but I also remember the whole process of cooking. It was more like a story.
My family lived in a small town and we had regular access to an open market with fresh seasonal produce. I’d often go there when my mom would shop for meat and vegetables for the week. I’d watch as she’d pick out what she liked, but I quickly learned that we don’t choose food because it looks nice. What’s important is that it’s fresh and in season, which in turn makes it the healthiest option for you at the moment. I never forget this simple principle and I try to stick by it even now when shopping in supermarkets (or farmer’s markets): I try to buy local (when I can), unprocessed foods and seasonal vegetables. If that means having to wait for juicy, ripe tomatoes to make tomato sauce from scratch, then so be it! I can eat kale in the winter (it’s not bad at all, really).”
She shared a recipe fit for warmer, almost-summer days. These simple, oven-baked eggs are a dream breakfast made of only the fresh ingredients. It will give you energy and wake up your senses with exciting colors and tastes.
- 4 eggs
- 2 lbs fresh tomato
- 1 large onion
- 2-3 shallots
- 1 large zucchini
- 1-2 bell peppers
- herbs (oregano, basil)
- salt, pepper
- olive oil
For the tomato sauce
- Boil water in a medium pot. Add tomatoes and leave for about 30 seconds until the skin starts peeling (cutting a small X on your tomatoes should help with peeling). Leave to cool (one option is to place the tomatoes on a kitchen towel or in a bowl of cold water to speed up the process).
- Dice tomatoes into cubes and cook on low to medium heat in a pan for about 30 minutes until you are left with a thick sauce. Season to taste.
For the oven-baked eggs
- Preheat oven to 375F.
- Chop your vegetables (onion, shallots, zucchini, bell peppers). Fry stove-top for a couple of minutes.
- Lightly grease your pan with olive oil, add eggs, tomato sauce, and vegetables (you’ll probably need to use two pans by this step because there’s just too many ingredients).
- Bake for 15-20 minutes, depending on how hard you want your eggs to be.
- When done, drizzle with a bit more olive oil and sprinkle some salt and pepper on top. Enjoy and always cook with love!
Recipe by Petra B.