Rachael Zarda

We’re riding out these last days of winter here in Kansas City, and the cold weather always makes me crave warm comfort foods (and a beach).

I prep a lot of my meals ahead of time for when I’m on the go during the week, but I leave the weekends open to spend more time in the kitchen or to try new restaurants with friends. A typical breakfast for me usually involves eggs, so I like to slow down and spend time creating something special on the weekends. Bread goes bad fast and you better believe I WILL eat it all if it’s in my kitchen, so I don’t often buy it for myself. On occasion though, it’s nice to have a fresh Farm to Market loaf for soaking up marinara in a delish batch of baked eggs.

AN EASY WEEKEND MEAL: BAKED EGGS

Ingredients
3-4 eggs
1 cup marinara
1/4 cup shredded parmesan cheese
Loaf of rustic bread
Salt and pepper to taste
Fresh parsely or basil for garnish

Instructions
Preheat oven to 425 degrees and line a baking sheet with foil.
Pour the marinara sauce into a cast iron skillet.
Top the marinara sauce with parmesan cheese.
Gently crack the eggs into the skillet.
Top the eggs with salt and pepper then place them on the foil lined baking sheet.
Bake the eggs in the oven for 10-15 minutes or until the whites of the eggs are set.
Remove from the oven and sprinkle with parsley or basil if desired.