Baked Eggs with Green Chiles and Capers by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

5 tablespoons extra-virgin olive oil

1 cup small-diced onion (about 1 medium onion)

¼ cup capers, drained and rinsed

2 tablespoons minced fresh oregano

1 tablespoon finely minced garlic

1 green serrano chile, finely sliced

Grated zest of 1 orange

One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped

6 ounces San Marzano tomato puree

6 large eggs

1 cup ¾-inch baked croutons

½ cup grated Parmigiano-Reggiano

Directions at foodnetwork.com

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