A breakfast classic in Armenian homes, these baked eggs are made by slowly cooking eggs over a sauce of grated tomatoes and fresh herbs at a low temperature. Preparation is simple: put the mixture in the oven and let it cook.
Mix the grated tomatoes with olive oil, thyme, salt, and black pepper, then spread in an oven-safe dish.
Crack the eggs evenly over the sauce. Bake slowly in an oven preheated to 150°C / 300°F for 70 minutes, until the whites are firm and the yolks remain runny.
Bring the dish straight from the oven to the table and serve hot.
Do not open the oven door often after adding the eggs; if the temperature drops, cooking will take longer and the yolks may lose their runny texture. Allergen: Contains eggs.
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