Market Mondays: Baked Eggs In Jersey Tomato Sauce

I love eggs- breakfast, lunch, dinner- I can eat eggs all day long. That's why this week's edition of Market Mondays brings eggs center stage- for a quick, wholesome, protein-packed dinner. I picked up a vegetarian sauce from the Union Square Greenmarket; made with Jersey plum tomatoes, garlic, onion, basil, salt, pepper, white wine and extra virgin olive oil, mixed in torn spinach, and poured it into a small casserole dish. I cracked two eggs over top, gave it a generous sprinkle of parmesan cheese, and let it bake in a 350 degree oven until the eggs whites were set and the yolks were still runny, about 15 minutes. When the dish was ready to come out of the oven, I topped it with fresh thyme leaves and scooped it up, piping hot, with a crusty sourdough baguette.

Tomatoes were scarce at Monday's Greenmarket, but jars of canned tomato soup and sauce were in abundance

Fresh spinach leaves
I picked up a dozen free range eggs after passing on Raghoo's elk meat
A reasonable price for a bunch of fresh thyme sprigs
Bagged sourdough baguettes
Before the parmesan is added
The finished dish, with two slices of sourdough bread