Baked Eggs with Pancetta-Basil Marmalade

 

4 garlic cloves, smashed and chopped

1/4 C. diced yellow onion

2 carrots, finely diced

1 ounce pancetta, diced

1 can (28 ounces) crushed San Marzano tomatoes

2 T. fresh thyme leaves

1/2 C. hand-torn fresh basil leaves

Salt and freshly ground black pepper

4 cage-free organic eggs

 

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.