Baked Eggs

what a crock

I need a better name for this….   Suggestions?

I make these in little personal crocks, but you could make a larger one just on a different scale.

It’s less a recipe that lends itself to an ingredient list than it is a little-bit-of-this-little-bit-of-that recipe. 

Here’s what you do (assuming you’re using a small crock):

In each oven-safe crock, place a handful of dry gluten free pasta (reason #1 why this is so easy) — enough to fill about 2/3 of the container — and fill the crock about halfway with water or stock (stock will make it MUCH more flavorful).  Mix in about 1/4 cup tomato sauce.  Next, crack an egg on top of the mixture and cover with grated cheese (I use mozzarella – use whatever you like).   You can lightly beat the egg before placing it on top of the crock, or leave it as is.  Repeat with remaining crocks.

Preheat oven to 400 degrees. 

Place crock pots on a rimmed baking sheet and place in middle of hot oven.  Bake for about 30 minutes, give or take, until egg is firm, cheese is brown, and life is good.

It is so, so good.  It sounds a little strange, but trust me on this.  You won’t be sorry. 

Warmly,
Nicole

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