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Baked Eggs with Cream & Slow Braised Spiced Tomato Sauce

Prepare oven according to Mugnaini’s Low + Medium Roasting Environment450-550˚F / 550-625˚F


Tomato Sauce

4 (14oz cans) San Marzano canned tomatoes
2 ounces bacon, medium diced
1 tablespoons capers
1 tablespoons kalamata olives
1/3 cup olive oil
1 teaspoon black pepper
1 teaspoon ground fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 teaspoon Aleppo pepper

12 eggs
6 tablespoons butter
6 ounces cream
Salt and pepper to season


1/4 cup chopped chives
1/4 cup chopped parsley
1/4 cup sliced green onion
3/4 cup of bread crumbs


9” x 13” baker, or 6 (1-quart) Terra Cotta saucepans


Tomato sauce: In a pot combine the tomatoes, bacon, capers, olives, olive oil, black pepper, fennel seed, cumin, coriander, smoked paprika and Aleppo pepper. Stir to combine and cover with lid. Place the pot at the mouth of oven and temper until warm to the touch. Push into oven away from fire, and cook for 3 hours. Remove from the oven and keep in a warm place.

Place the butter and cream in the 9” x 13” baker and season with salt and black pepper. If using the 6 (1-quart) terra cotta saucepans or ramekins, place them on a half sheet pan and add 1 tablespoon butter and 1 ounce of cream to each of the pans. Place the pan(s) at the mouth of oven to temper until they are warm to the touch. Push into the middle of the oven to warm the butter and cream mixture. While the pans are warming, crack the eggs into a bowl, (2 per bowl if using the individual ramekins). Pull the pan out of the oven and place the eggs into the baker and season with a little more salt and pepper. Push back into middle of oven. Bake for 6 minutes or until desired doneness of eggs.

To serve spoon the tomato sauce over the eggs and garnish with sliced scallions, parsley, chives and the breadcrumbs, or divide the garnishes evenly among the 6 ramekins. Serve with crusty soughdough bread.

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