May is a special month. It's a month dedicated to celiac awareness and celebrating mothers, two things that are near and dear to my heart.
I have never been one to take family for granted, and my move across the country helped me realize just how precious our time together is.
As Mother's Day peeks around the corner, so do the memories of gardening, attempts at breakfast in bed and of day trips taken together.
A special month deserves a special recipe, something a little different.
This recipe for baked eggs is naturally gluten free, not to mention a quick meal, for when time is of the essence.
While traditionally baked in a bread bowl and served for breakfast, this updated recipe replaces bread with tomato sauce, making way for a hearty dinner, as well.
There is no single gift that can ever thank a mother in the way that she deserves, but a good meal and time together is a nice place to start. If you are lucky enough to be celebrating together on this special day, this is an easy and tasty way to say, "Thanks for everything mom, I really love you."
So, here's to May, the month to celebrate good gluten free food and women everywhere who have been successfully surviving the hardest job around, being a mom.
Baked eggs in homemade tomato sauce
Yield: 4 portions
1/2 cup grated parmesan or romano cheese
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 clove of garlic, finely chopped
1 16 ounces can crushed tomatoes,
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh basil, chopped
Pre-heat oven to 350 degrees.
Heat olive oil in a large skillet. Add onion and sweat until translucent.
Add garlic until just aromatic. Add crushed tomatoes with excess liquid, salt, pepper, and red pepper flakes.
Allow sauce to simmer for 15 minutes, or until slightly reduced. Incorporate basil at the last minute. Divide the sauce evenly between each ramekin.
Crack two eggs over the sauce and cover evenly with 2 tablespoons of grated parmesan or romano cheese. Bake at 350 degrees for 25 to 30 minutes or until just browned on top.
Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten free life. Over the years, her passion for wellness has turned into a profession.
A graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge. Her goal is to make gluten-free an option for everyone, not just those in need.
Green may be reached at email@example.com. Her column is published on the second Wednesday of each month.