Baked Eggs With Tomato And Feta

• 8 free-range eggs
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• 1/4 teaspoon dried Greek oregano
• 1 cup tomatoes, peeled, seeded and chopped
• 16 ounces tomato sauce (see below)
• 2 1/2 inch slices hearty country bread, cut into 1/4-inch dice
• 4 ounces feta, diced
• 2 tablespoons Kefalotyri or Pecorino cheese, grated
• 28 ounces crushed tomatoes
• 5 cloves garlic, sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried Greek oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sugar

1. In a medium size sauce pot, add the olive oil and heat until warm, add the garlic and saute until the edges turn lightly golden.
2. Add the oregano and the basil, stir to combine, add a pinch of salt and pepper then add the crushed tomatoes.
3. Add 1/4 cup of water into the tomato can to remove any excess sauce and add this water to the pot.
4. Stir to combine, adjust the seasoning with salt and pepper, add the sugar, stir to combine, cover, bring to a boil, lower to a simmer and let simmer 20 minutes before using.

eggs, extravirgin olive oil, garlic, oregano, tomatoes, tomato sauce, country bread, feta, kefalotyri, tomatoes, garlic, extra virgin olive oil, oregano, dried basil, salt, pepper, sugar

Taken from www.foodrepublic.com/recipes/baked-eggs-with-tomato-and-feta-recipe/ (may not work)