28oz. can of chopped tomatoes
1 garlic glove, diced
1 cup pancetta, diced
6 sprigs of thyme, leaves only
1/2 c. olive oil
6 eggs
1/4 cup grated parmesan cheese
In a medium size pan, heat the olive oil. When oil is hot, brown the garlic and pancetta. When browned, add the chopped tomatoes & thyme; simmer for about 15 minutes.
Add the tomato sauce in a 13x9x2 inch baking dish. Crack the 8 eggs into the tomato sauce, each in it’s own spot. Bake the eggs in the sauce at 350 degrees F. for about 12 minutes or until the whites of the eggs are set. When the eggs are cooked, sprinkle parmesan cheese over the eggs and serve.
*DIVA NOTE* Jarred tomato sauce can be used. They eggs can also be cooked on the stove top, instead of baking.
