Baked duck eggs in spicy tomato sauce 🥚🍅 Duck eggs are delicious. The yolks are extra rich and creamy and they have a more complex flavor than regular eggs, but honestly this recipe totally works with any eggs you like. This is so easy to throw together and I almost always have some version of these ingredients laying around my kitchen, so it’s a great last minute dinner.
In a cast iron pan or a medium Dutch oven, sauté a chopped sweet onion in olive oil until softened. Add a 28 oz can of whole plum tomatoes (Muir Glen are my favorite) and simmer for about 10 minutes, pushing on the tomatoes with a wooden spoon until they fall apart. Add a generous splash of heavy cream, a couple big dollops of whole grain mustard, and red pepper flakes to taste. Cook for a few more minutes, then add sea salt and freshly cracked pepper. Taste the sauce to see how much you need! It’s probably more salt than you’d think, but honestly this is the secret to really good food. Just go for it. Next, make 6 little wells in the sauce with a wooden spoon and carefully crack a duck egg into each one. You really want the yolks to stay intact, so be gentle. Top the eggs with flaky sea salt and fresh cracked pepper, and throw the pan in the oven at 400 for about 10 minutes. When the eggs are cooked (I leave the yolks pretty runny but you can cook longer if you prefer), top everything with some big chunks of good feta cheese and roughly chopped fresh herbs (oregano is my favorite for this but you could also use basil or parsley). Serve hot with warm crusty bread for dipping.
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