Creamy Egg Marinara Breakfast Dip

Instructions

To make the tomato sauce

Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.Bring to simmer.Reduce heat to low and continue simmering for 45 minutes.Stir occasionally.

Remove from heat and take out the onion, and sprigs of rosemary and thyme.Seth doesnt like chunks of tomato, so we use an immersion blender to puree the sauce.

Add crushed red pepper if desired.I like doing this step the night before and refrigerating the sauce until I need it the next day.To prepare the dip

Heat oven to 350.In a baking dish, layer the arugula and place the slices of garlic over the arugula.Put half the sauce over that.Break the eggs into the sauce.Cover with remaining sauce.

Sprinkle with parmesan cheese.

Bake for about 24 minutes.The whites should be set, and the yolk should still be runny.When done, scatter the basil on top.We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.Baguette dippers

Brush the olive oil on baguette slices.

Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.

Bake at 350 for 10 minutes.