Baked Eggs in Tomato Sauce

Step 1

Preheat oven to 375°F. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 sliced onion and cook until soft and golden, about 8 minutes.

Step 2

Add 2 minced garlic cloves and 1 tsp dried oregano; stir for 1 minute until fragrant. Pour in 24 oz crushed tomatoes and 1 cup halved cherry tomatoes. Simmer until slightly thickened, about 10 minutes.

Step 3

Taste sauce and season with salt and pepper. Make 4 wells in the sauce and crack 1 egg into each well. Season eggs lightly with salt.

Step 4

Transfer skillet to oven and bake until egg whites are set but yolks are still runny, 8-10 minutes. The sauce should be bubbling at the edges.

Step 5

Remove from oven and let rest 2 minutes. Scatter 1/4 cup torn fresh basil over the top. Serve hot with cooked spaghetti if desired.