Eggs in a Basket via Trails Cafe

I was reading about the Trails Cafe on the Selby the other day (via Refinery 29 - sometimes I visit this site to keep in touch with trends), and 1) I learned that the co-owner of the Trails Cafe is Korean American (cool!), and 2) found a recipe for savory baked eggs in a basket.

When I saw this recipe, I thought "Hey, I have all these things in my fridge right now."  So I made some tonight for a quick breakfast-for-dinner meal.

I had a bottle of this green sauce (below) in my freezer that needed to get used.  I pureed some parsley and other herbs with olive oil a few weeks ago since the herbs were going bad.  It was perfect for my eggs in a basket.

I didn't have giant muffin pans so I improvised with parchment paper and it was fine.  I also used less butter than the recipe called for.  You could do so many fun things with this recipe--like add ham or prosciutto, different cheeses, and sauces.  Yum, I love eggs and improvised meals.   

Pasta with Tuna and Tomato Sauce

I made this tonight and it turned out well so I thought I'd share it here.  The first time I tried this dish was when a work colleague brought this sauce with rice to an office potluck.  I like that the majority of ingredients come out of the pantry. 

I tend to cook by intuition and taste so my directions are not exact.

Ingredients:
-1 pound of pasta (corkscrew would work nicely since it holds thick sauces well but I had linguine--it turned out fine.  Rice is also good with this sauce).

For the sauce
-1 large can of crushed tomatoes
-2 T of tomato paste
-2 shallots minced
-1 tin of anchovies (in olive oil)
-2 T of capers
-1 large can of tuna (in water--or olive oil)
-pepper
-oregano
-brown sugar to taste if sauce is too acidic

I drained some of the oil from the anchovies to cook the shallots first.  Then I added tomato paste, anchovies, and capers.  Then came the crushed tomatoes, and then the tuna (drained).  You can add a bit of pepper, oregano, and sugar (if it tastes too acidic).  I didn't add salt because of the capers and anchovies but then again it's up to your taste.  Another method is to use store-bought marinara and add the tuna, capers, and anchovies (I think I will cook the shallots with carrots and celery next time to give the tomato sauce more depth).

Cook the pasta according to the package.

Add a few tablespoons of the pasta liquid to the sauce, toss, and serve immediately. 

I had ingredients for a simple salad (and I made croutons with leftover bread) but I think this dish would go nicely with roasted brussel sprouts or perhaps a green salad with red onion, white beans, and artichoke hearts.