Baked Eggs in Tomato-Feta Sauce

Ok this is my kind of dinner....I love eggs!  The boys weren't thrilled, until they tried it once again.  They even requested it again.  So the moral of this story...don't judge dinner by the name!  I found this recipe while flipping through my most current version of Everyday FOOD by Martha Stewart.  The original recipe calls for Parmesan instead of feta, but when it came time to add the parm. I realized I was out.  So I subbed feta, and I probably won't change it back.

1 T. olive oil

4 garlic cloves, thinly sliced

1 tsp. crushed dried rosemary

2 cans diced tomatoes ( I used fire roasted, and oregano and garlic, that's what I had)

1 can crushed tomatoes

1 tsp. red pepper flakes

1/2 cup feta

salt and pepper

8 large eggs

1. Preheat oven 350.  Set 4  oven-proof bowls on a large rimmed baking sheet.
2. In a large saucepan, heat oil over medium heat.  Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes.  Add diced tomatoes(with juice), crushed  Season with salt and pepper. tomatoes, and red pepper flakes; bring to boil.  Reduce to simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.
3. Divide tomato sauce among bowls, reserving 1 cup.  Crack 2 eggs into each bowl.  Dividing evenly, top with reserved sauce and feta.  Bake until egg whites are just opaque, 24 to 28 minutes, rotating sheet half way through.

THE VERDICT:  Don't accidentally turn the oven off when you rotate the baking sheet.  OOPS.  Eggs took a little longer due to my mistake.  Oh well they still tasted great.  I served this with a jalapeno cheddar bread.  Abe put a hot dog on top, which I wouldn't recommend, but if you think you need meat maybe try Italian sausage.