Baked Eggs over a Vegetable Ragout

It has been raining a lot in San Francisco, which means snow in Tahoe :)   Trevor and I LOVE to ski (yes, ski not snowboard) and we are always pumped to see rain!  We planned a trip to Jackson Hole in February and are excited to go to Wyoming for the first time!

Trevor and I at Copper Mountain in Colorado...

 And my sister, Sarah, and I at Mt. Rose in Nevada!

When it's dark and stormy outside I crave comfort food and what is more comforting than breakfast?

Breakfast is generally inexpensive and fast!

The other night for dinner I made Baked Eggs over a Vegetable Ragout.

It was stocked full of vegetables, filling, and delicious. It was easy too!

The perfect little dish for weeknight dinner:)

Saute chopped vegetables with garlic, salt, crushed red pepper flakes, and olive oil.  Whatever you have left in your fridge will work!  I used red onion, tomatoes, zucchinis, eggplant, and mushrooms.

Add a can of tomato sauce and let it simmer for about ten minutes until the mixture gets really thick.  Add chopped basil at the last possible minute.

Try to always use organic cage free eggs.  It is worth every dime :)

Place vegetable ragout in a medium size ramekin and make a indentation in the middle.  Crack two eggs into the indentation and top with grated parmesan cheese.

Cook at 400˚F for about 12 minutes.  Continue to check on eggs for your preferred doneness.

And of course enjoy :)