Cuisinart Delux Convection Toaster Oven Broiler, TOB-130 manual Sauce Tomato in Eggs Baked Spicy

4

2g fiber • 67mg .calc • 682mg .sod • 204mg .chol •
6g fat .sat • 15g fat • 11g .pro • 13g .carb • fat) from (56% 241 Calories
serving: per information Nutritional
.fork and knife a with Eat .basil torn with
garnish and toast of slice a onto directly sauce with egg an spoon serve, To	.8
.set just are whites
until or minutes, 20 to 18 for bake and oven the into dish baking the Place	.7
.intact yolks the keeping sauce, the into
eggs the crack Carefully .sauce tomato the over all Pecorino the Sprinkle
.375°F at Bake to switch and position middle the to rack oven the Switch	.6
.oil remaining
with drizzle and garlic halved the with toast the rub immediately and Remove
.brown golden are sides both until through, halfway slices the flipping
minutes, 11 to 10 about for toast and Broil to oven Set .position upper
the in rack the with rack the on directly slices ciabatta the arrange Evenly	.5
.Reserve .quart) 1 about pan, baking oval or square inch-9 a (either
baking shallow a into sauce the Pour .minute 1 about smooth, until blend
and blender a to Transfer .heat from sauce remove and cream heavy in Stir	.4

cream heavy cup	¼
chopped
roughly juices, with tomatoes plum peeled whole ounces) (28 can	1
wine white dry cup	¼
pepper black ground freshly teaspoon	¼
salt kosher teaspoon	½
garnish for more plus leaves), large 12 to (10 basil fresh sprigs	2
flakes pepper red crushed teaspoon	¾
chopped finely onion, small	1
bread)
rubbing (for halved clove, garlic 1 plus chopped, finely cloves, garlic	4
divided oil, olive tablespoons	2
servings 6 Makes
.menu brunch any to
addition great a make would dish inspired-Italian zesty This
Sauce Tomato in Eggs Baked Spicy
1g fiber • 25mg .calc • 183mg .sod • 23mg .chol •
1g fat .sat • 8g fat • 3g .pro • 28g .carb • fat) from (37% 192 Calories
serving: per information Nutritional

.slightly reduce and develop to flavors allow to hour, 1 for sauce
Simmer .cover partially and low to heat the Reduce .boil a to bring and
tomatoes the in Stir .reduced completely is wine until Cook .spoon wooden
a with pan the deglaze and wine the Add .pepper and salt basil, the in Stir	.3
.minutes 5 about softened, until Sauté
.flakes pepper red and onion garlic, chopped the add hot is oil the When	.2
.heat medium over set saucepan medium a into oil the of tablespoon 1 Put	.1
temperature room eggs, large	6
Romano Pecorino grated tablespoons	6
bread ciabatta slices thick inch-1	6

.completely cool
to rack wire a onto out loaf the turn then minutes 5 for rack wire a on Cool	.4
.clean out comes tester
cake a until or hour, 1 for bake and pan prepared the into batter the Pour	.3
.fruit dried and nuts the
in Stir .incorporate fully to sure being wet, the into ingredients dry the Fold
.combined until zucchini and eggs sugar, oil, the together whisk bowl, mixing
large a In .powder baking and salt spices, flour, the together stir bowl a In	.2
.spray cooking with pan loaf inch-3 x 5 x
9 a Coat .position lower the in rack the with 325°F at Bake on oven Preheat	.1