Baked Eggs in Marinara Sauce

Since I am a carbaholic, I try all sorts of carb replacement tactics in the kitchen.

When I’m in mood for some good ole pasta in marinara sauce, I ditch the pasta and prepare this easy dish instead. After making this dish, I learned that it is a variation of a Tunisian dish called shakshouka (http://en.wikipedia.org/wiki/Shakshouka).

INSTRUCTIONS

Step 1: While the oven heats to 350F degrees, I make the marinara sauce on the stove to my liking. I prefer making the sauce from scratch because that way I know exactly what goes into it, but a store bought marinara sauce will do just fine. I would suggest sautéing some onions and veggies before adding in the sauce to make the dish more filling.

Step 3: Then I crack as many eggs will fit, depending on the size of the casserole dish, on top of the sauce. On top of the eggs I sprinkle dried seasoning (basil, rosemary, etc.) if I have any, and then thoroughly cover the eggs with a layer of grated cheese. Be sure to cover thoroughly because without the cheese covering the eggs, the eggs may burn.

Step 2: Once the oven is preheated, fill a glass casserole dish with the sauce, leaving about an inch of empty space on the top.

I let it bake for about 20 minutes while I make a side salad.

I may reward myself for ditching the pasta with a modest piece of whole wheat bread.