Baked Eggs in Stewed Tomatoes

This dish was incredibly soul soothing. It came out like a cross between Pappa al Pomodoro (an Italian bread soup) and well, mushy lasagna (but mushy in a good way). I’ll definitely be making this one again, the possibilities of additions are endless!

All I did was begin as if I was making stewed tomatoes (a Wade family favorite)…I mixed 2 large cans of whole tomatoes, that I crushed a bit, with several handfuls of a good, stale bread that I broke into bite-size pieces. 

I seasoned it well with a couple pinched of sugar, salt, pepper, and some fresh basil.  I poured this into a buttered casserole dish and cracked 4 large eggs into it. I baked it at 375 until the whites of the eggs were set, which could be anywhere from 20-30 minutes.

I let it cool and then garnished it with some fresh basil.