Nick loves eggs, especially for breakfast.  I fry them, scramble them, poach them, hard-boil them, always trying to come up with new ways to surprise Nick.

These baked eggs are our new favorite.  The sunny eggs and the cheery tomato sauce are the perfect way to start off a chilly winter day.  I like to soak up all the sauce and runny yolks with a slice of crusty bread.  It’s like eating sunny side up eggs with ketchup and toast, but fancier.

This is a great dish to use up leftover marinara sauce.  I had some jarred sauce lying around in the fridge this time.  But it’s always better with homemade sauce.  When I have time, I roast some tomatoes in the oven, puree them in a food processor and simmer them with a pinch of Italian seasoning and red pepper flakes.

Easy and elegant, these eggs will also work as a light lunch with a salad of mixed greens tossed in olive oil and lemon juice.  But try them for breakfast first.  They will become one of your favorites.