Perfect for a light dinner on a cold, winter’s night, baked eggs pairs well with white wine and, of course champagne.  Fresh tomatoes cooked to reduction in olive oil and garlic is best, but if fresh tomatoes are out of season, ratatouille that has been frozen from the summer (see recipe in the vegetables section) is an excellent alternative.

4 cups of ratatouille OR 8 Campari tomatoes, quartered and cooked at medium heat in 2Tbs of olive oil and 2 cloves of mined garlic.

4 brown eggs

chopped parley

salt and pepper to taste

Thaw ratatouille and place in a deep skillet, simmering lightly until it begins to bubble.  If making the base, mince 2 cloves of garlic and lightly sauté for under a minute.  Add fresh tomatoes and cook until they render their juices and the flesh peels away from the skins.  Remove as many skins as possible.

With the back of a large spoon, make 4 holes in the tomato base, near the edges of the skillet.  Crack a whole egg into each space and let the sauce begin to poach the egg.  Cover with a lid for 1 minute (longer for harder eggs).

Remove completely from heat and sprinkle eggs and sauce with chopped parsley.  Serve immediately.