I think I’ve mentioned it before, and I’ll say it again, eggs are my favorite.  If prince charming came along one day he need only bring a carton of eggs to make me swoon (ok, that might be a slight exaggeration but you get my drift…) I think their versatility and ability to play well with others is one of the eggs best attributes.  Heck, it even gets along with oddball fenugreek – who knew!

I love baked eggs in a rich tomato sauce – easy and delicious.  I read through a good deal of tomato chutney and salsa recipes that used this mysterious fenugreek and was excited to give one a try – the only thing – so many of the recipes also had various other obscure spices I would have to buy.  So, instead of choosing just one, I took my favorite parts of about three recipes and crossed my fingers that it would turn out ok.  You know what – it came out better than OK!

For the salsa:
1 28 oz. can whole tomatoes
3 garlic cloves
1 red bell pepper
1 good handful fresh basil
1 good handful fresh cilantro
1 1/2 t ground fenugreek
1 t ground coriander
1/2 t cayenne pepper
S&P

The sauce preparation couldn’t be simpler.  Put the garlic, tomatoes, pepper, herbs and spices in a food processor.  Pulse a number of times until it’s reached your desired consistency.  Taste, check for seasoning, add more as necessary, blend again, and voila! Sauce!  For the baked eggs:  Preheat the oven to 350 degrees.  Put a cup or so of sauce in an oven proof saucepan (cast iron works great).  On medium/high heat cook down until the sauce becomes thick (2-3 minutes).  Make a small indent or well where the eggs will go and carefully crack them into place.  Place the saucepan in the oven for 3-5 minutes.  When the whites of the eggs are set remove and enjoy.  Be sure to have some good bread around to sop up the extra sauce.What’s even better – this simple sauce makes enough for a few meals.  I fully intend to put this fresh and spicy sauce on fish, pasta and of course, some more eggs.