Eggs Parmesan

I have been very busy getting ready to move to Georgia and have neglected doing any new posts. I came up with an idea I wanted to share, eggs parmesan. I always wanted to do an egg dish baked in tomato sauce but wanted to add a couple of additions to take it to the next level. I found the perfect medium size baking dish big enough for a dinner for two and started thinking. I had tomato sauce, fresh mozzerella, fresh basil and some leftover pasta. My kids always liked a dish we simply called spaghetti lasagna, left over spaghetti and sauce baked with a parmesan mozzerella crust. Why not add eggs to the equation? Lets also add sauted onions and some diced prosciutto or pancetta for some texture and flavor. I always love comfort food and what could be easier; leftovers made into a fantastic new dish!

Ingredients:

 6 - 8 onces left-over pasta warmed
 2 cups marinara sauce warmed
 1/2 onion sliced
 2 ounces prosciutto cut into strips or diced pancetta
 4 eggs
 1/2 pound fresh mozzerella
 1/2 to 1 cup fresh grated parmesan
 butter and olive oil
 salt and pepper for seasoning

Procedure:

 Heat a pan on medium heat. When hot add a little oil and or butter and the prosciutto or pancetta. Slice the onion and add to the pan and sweat until translucent (about 3 mins).

 Cover the bottom of the baking dish with a little of the marinara, then add the pasta, season with salt and pepper. Add the onion mixture and top with the rest of the marinara sauce. Make an indentation and add an egg and repeat for the rest of the eggs (it helps if the marinara is thicker). Add pieces of mozzerella around the eggs and grate parmesan over the top.

 Bake at 400 until whites of the eggs are firm and the cheese start to brown. Add torn fresh basil leaves to garnish and serve while hot.

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