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Eggs Baked in Roasted Tomato Sauce
Ingredients
  • 1 ½ pounds plum tomatoes, halved lengthwise
  • 2 garlic cloves, smashed
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon chopped oregano
  • 8 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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