Egg Week ~ Sunken Eggs

Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.


  • 3 cups homemade Tomato Sauce
  • 4 large Collard Leaves, chopped
  • 4 Pastured Eggs
  • Raw Milk Cheddar Cheese
  • Sea Salt
  • 3 Tbsp Fresh Chopped Herbs like Parsley, Thyme, Oregano, Rosemary, and Scallions


  1. Heat the sauce up in a small pan. Add the collards and allow them to wilt into the tomato sauce.
  2. Preheat Oven 350F
  3. Transfer the sauce to a baking dish and make 4 holes. Carefully crack the eggs into each hole, then grate enough cheese to cover the entire surface of the dish.
  4. Bake for 10-12 minutes, depending on how done you want the egg yolks.
  5. Remove the pan from the oven and garnish with the chopped herbs.
  6. Dived the Sunken Eggs amongst two plates, pour a glass of red wine, and enjoy!

Have you made Sunken Eggs before? What's your favorite way to enjoy?