Page 183 - 2019TOHCookbook

VIRGINIA WILLIS | SERVES 4
INGREDIENTS
2 slices bacon, cut into lardons, optional 2 tbsp. pure olive oil, optional
1 sweet onion, chopped
1 clove garlic, very finely chopped
2 tbsp. all-purpose flour
3 tomatoes, peeled, seeded, and chopped (about 1 1⁄2 lb. and 2 cups chopped), or 1 16 oz. can of whole tomatoes with juices, chopped
3⁄4 cup 2% milk
2 cups loosely packed baby spinach (about 3 oz.)
1 tbsp. chopped fresh herbs such as parsley, basil, or chives, plus more for garnish 1 tsp. chopped fresh thyme leaves
1⁄4 tsp. Aleppo pepper, Piment d’Espellette, or red pepper flakes—or to taste
4 large eggs
Coarse kosher salt and freshly ground black pepper
INSTRUCTIONS
Heat the oven to 350°F. If using bacon, line a plate with paper towels. Heat a large ovenproof skillet over medium-high heat. Add bacon to skillet and cook, stirring occasionally, until crisp—3 to 5 minutes. Remove the bacon with a slotted spoon to the prepared plate. Now you cook the onions. You can use the bacon fat to cook the onion, or if you want to have the bacon flavor without as much saturated fat, tip out the bacon fat and heat the olive oil in the skillet over medium heat. You can also just start with the olive oil and not use the bacon at all.
Add the onion to your choice of fat and cook until browned—5 to 7 minutes. Add the garlic and cook until fragrant—45 to 60 seconds. Add the flour and stir to combine. Add the tomatoes and milk and stir to combine. Bring to a boil, and then reduce the heat to a simmer. Let cook until the tomatoes soften and the gravy thickens—3 to 5 minutes. Add the reserved bacon, if using, the spinach, all of the herbs, and Aleppo pepper; stir to combine. Taste and adjust for seasoning with salt and pepper.
Using the back of a spoon, make 4 nests in the tomato-spinach mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and pepper. Place in the oven and bake until the whites are set and the yolks are to the desired temperature—8 for runny, 10 for firm, and 12 for fully set. Remove from the oven and garnish with additional herbs and reserved bacon. Serve immediately with toasted bread.
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SKILLET BAKED EGGS WITH TOMATO GRAVY AND SPINACH