Baked Eggs with Pancetta-Basil Marmalade<\/p>\n
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4 garlic cloves, smashed and chopped<\/p>\n
1\/4 C. diced yellow onion<\/p>\n
2 carrots, finely diced<\/p>\n
1 ounce pancetta, diced<\/p>\n
1 can (28 ounces) crushed San Marzano tomatoes<\/p>\n
2 T. fresh thyme leaves<\/p>\n
1\/2 C. hand-torn fresh basil leaves<\/p>\n
Salt and freshly ground black pepper<\/p>\n
4 cage-free organic eggs<\/p>\n
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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\u00c2\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n