Baked Eggs In Marinara Sauce

• 3 Eggs (yolks separated from whites)
• 1 14 oz. can of San Marzano Tomatoes blended or passed through a food mill until smooth
• 1 Clove of garlic crushed
• 1/2 teaspoon Dried Oregano
• 1 pinch of peperoncino (red pepper flakes)
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup Fresh Mozzarella (cut into small cubes)
• 2 tablespoons Parmigiano-Regianno
• 5-6 Fresh basil leaves (preferably small baby sized leaves)
• Salt and pepper to taste

1. Place a corningware dish or an oven proof skillet over low-medium flame, add the smashed garlic clove, peperoncino, and let the garlic become slightly golden and fragrant.
2. Turn up the heat to medium, and add in the tomatoes. Stir and add in the oregano. Let this simmer for 5-10 minutes until most of the water has evaporated. Add salt and pepper to taste.
3. Stir in the egg whites into the sauce, this will thicken and give the sauce a nice consistency
4. Make an indentation for each egg yolk using a spoon. Gently slice each yolk into it's the indentations. Top with fresh mozzarella, and Parmigiano-Regianno.
5. Place into your oven under a low broiler setting, watch carefully and let this broil for 1-2 minutes until the cheese melts and becomes bubbly. You want the egg yolks to barely set.
6. To finish, add a sprinkle of Parmigano-Regianno, scatter the basil leaves, and add a slight pinch of fleur de sel or sea salt. I like to serve this alongside a toasty piece of bread that has been rubbed with garlic and drizzled with extra virgin olive oil.

eggs, tomatoes, garlic, oregano, peperoncino, olive oil, fresh mozzarella, basil, salt

Taken from food52.com/recipes/19282-baked-eggs-in-marinara-sauce (may not work)