We had half a baguette leftover, so I tried using it in lieu of Italian bread. Turns out a baguette is too narrow to nest an egg. To make the sauce, heat a small pot and add 1 tsp olive oil. Sauté 1 minced shallot; when fragrant, add a few cloves minced garlic and 1 tsp crushed red pepper, and sauté for 1 min. Then add 13.5 oz can diced tomato (with liquid), a few basil and parsley sprigs (julienned), a few marjoram sprigs (leaves only), and a little salt and sugar. Let simmer for 20 mins. Taste the sauce, and adjust seasonings as appropriate (we added a splash each of balsamic vinegar and red wine). Separately, cut four slices of Italian bread (here, baguette) and cut out holes large enough to fit an egg. Heat a cast iron pan with 3 Tbsp olive oil, then place the bread slices in the pan. Let toast on one side, flip over, then gently add an egg within the hole of each slice (this is when we realized a baguette is too narrow). Continue cooking until egg has set to desired liking. Serve the egg in bread with the sauce on a diagonal. We loosely followed a recipe from David Ruggerio’s Little Italy Cookbook, available here: https://www.amazon.com/dp/1885183542/ref=cm_sw_r_sms_awd_TWljxb07E9HMK. (Apr. 2016)
Cooking Adventures 