Eggs baked in tomato sauce recipe
Ingredients - One 28-ounce can whole Tomato - 1½ teaspoons Salt - 1 teaspoon dried Oregano - 1 teaspoon grated Lemon Zest - 1⁄4 teaspoon Red Pepper Flakes - 1
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Cooking tools:
- Ramekin
- Cast iron skillet
- Broiling pan
- Skillet
- Oven
- Stove
- Saucepan
- Chef's knife
- Kitchen shears
- Cutting board
- Ladle
- Mixing bowl
- Measuring spoon
- Measuring cup
- Airtight container
Ingredients
- Tomato: One 28-ounce can whole
- Salt: 1½ teaspoons
- Oregano: 1 teaspoon dried
- Lemon Zest: 1 teaspoon grated
- Red Pepper Flakes: 1⁄4 teaspoon
- Olive Oil: 1 teaspoon extra-virgin
- Red Wine Vinegar: 1 teaspoon
- Croutons: 2 cups Milk-Soaked
- Egg: 4
- Fontina Cheese: 4 ounces Italian
- Arugula: 1⁄2 cup fresh
- Sea Salt
- Black Pepper: Freshly ground
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