Tomato Egg Bakes with California Dry Jack

Preheat oven to 350°F.

Heat butter in large, oven-safe skillet over medium heat. Add diced onion and cook until slightly translucent, stirring frequently to prevent browning, about 3-5 minutes. Add diced bell pepper and cook until tender, stirring to prevent browning, about 3-5 minutes. Add minced garlic, cook until fragrant, around 1-2 minutes, stirring frequently to avoid burning. Add canned tomatoes and simmer for about 3 mins. Add salt, pepper, and red pepper flakes to taste. Remove from heat. If using individual skillets, this is the point where you transfer the tomato mixture to individual skillets [see * note below].

Crack eggs, keeping separate in small bowls for addition to tomato mixture for baking. Using a large spoon, make four “wells” in tomato mixture (or one each in mini skillets). Place one whole egg in each “well”. Place dish in oven and bake for 7-12, or until whites of eggs are just about set but yolks are still runny (or to preferred doneness). If using individual skillets, it is recommended to use a baking sheet under the skillets to make it easier to take out of the oven.

Remove from oven, top with grated Dry Jack and garnish with chopped parsley. Serve immediately with sliced baguettes or toasted crostini.

[*For mini skillets, you will use a medium sized pan to make the tomato mixture on the stovetop then transfer to mini skillets to finish baking. This recipe will fill around 4 individual, 3.5 inch wide skillets.]

Created in partnership with Jessica Lawrenz @mongermoldandmilk.