Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs

Ingredients

• 1 T extra-virgin olive oil
• 1/4 cup chopped red onion
• 1 tsp. finely minced garlic
• 1 can diced tomatoes
• 1 T chopped fresh thyme leaves
• 4 eggs
• 2 T freshly grated parmesan cheese, or more
• 1 T chopped fresh chives
• Recipe Note: Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don't care about making individual servings, you could par

Directions

1. Warm the olive oil in a saute pan over medium heat. Add the red onion and cook for 2-3 minutes, just until it begins to soften without taking on color. If you want to make the whole recipe in a single dish, choose a saute pan that can go under the broiler.
2. Stir in the minced garlic and cook for about 1 minute, then add the canned tomatoes and chopped thyme. Let the tomato mixture bubble gently, stirring now and then, until it becomes a little thicker, about 6-8 minutes.
3. As the tomatoes simmer, heat the toaster oven to 450F if you are making individual portions, and turn on the broiler for either individual casseroles or the one-pan version.
4. Once the tomatoes have thickened slightly, transfer about 1/3-1/2 of the mixture to a bowl. Arrange the remaining tomatoes across the bottom of the saute pan, or divide them between 2 individual casserole dishes.
5. Crack 2 eggs carefully into each casserole dish for individual servings, or crack 4 eggs into the saute pan if you are cooking everything together.
6. Gently spoon the reserved tomato mixture over and around the egg whites, keeping the yolks uncovered. The whites will not be fully covered.
7. For the saute pan method, cover the pan and cook the eggs in the tomatoes for about 3 minutes. For individual casseroles, place the dishes in the toaster oven for about 5-7 minutes. With either method, the whites should be starting to turn opaque while the yolks are still runny before the parmesan goes on and the dish is broiled.
8. When the eggs are partially cooked, scatter the parmesan over the top and slide the pan or individual dishes under the broiler for 1-2 minutes, until the cheese melts and the tops of the eggs look just barely cooked.
9. Serve hot, either on its own or with toast for dipping into the egg.