Eggs baked in roasted tomato sauce

This is Week #51 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This winter has been a strange one for many reasons, the main one being that we haven't gotten much snow. Well, guess what?! It's snowing! I loaded my littlest monkey into the car this morning and headed out of the house for a bit while my oldest monkey was at school. I was reminded of how badly we need new cars as I SCRAPED MY WINDOWS FROM THE INSIDE as I drove. Yes, you read that right. 

I made this egg breakfast for myself a few mornings ago, before it was snowing but while it was still quite cold outside. Aside from the teeny bit of cheese I sprinkled on the top, it even adhered to my migraine diet! It was a perfect, warm breakfast for a cold day. 

Preheat your oven to 400 degrees F. In a roasting pan, toss together:

1 1/2 pounds of plum tomatoes (halved lengthwise)

2 garlic cloves, smashed

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Arrange the tomatoes cut side up and roast them in the preheated oven for 15 minutes. Turn and roast until soft, 20 additional minutes. 

Let the tomatoes cool, and scrape them into a blender or food processor. Add 1 teaspoon of chopped oregano leaves and puree.

Set 4 shallow oven-proof bowls on a baking sheet. Strain the tomato sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle with freshly grated Parmigiano-Reggiano cheese and bake for 15 minutes, or until the whites of the eggs are just set. Serve hot!