Baked Eggs with Fennel and Tomato

Eggs are probably in my top 5 favorite foods.  I could eat them for any meal, a thousand different ways.  Last night I really wanted some baked eggs, which gave me the perfect reason to run to Target and pick up an 8 inch cast iron skillet that could go from stove to oven. 10 bucks baby! So pan in hand, I invented a little dish that I totally will be making again. I must admit though that I over-cooked the eggs, a mistake I won't make again since I am a huge fan of a runny egg.

Ingredients:
1 small fennel bulb (or half a large) sliced into wedges
1 tomato chopped
1 garlic clove sliced thin
4 green olives sliced
3 large eggs
1/4 cup parsley
1 tbs red Tandoori spice
1/2 lemon
Siracha
Arugula
Pistachios

Directions:
Preheat the oven to 350.
Heat the pan on the stove with a little olive oil, and when hot, place the fennel wedges in the pan and let sear on one side, sprinkling with a little salt and pepper. Once they begin to soften, turn the wedges over, salt and pepper.  Add the copped tomatoes, garlic, and olives. Sprinkle with 1 tablespoon of tandoori spice and squeeze the juice of half a lemon to create a little bit of a sauce.

Once the veggies are heated through, crack 3 eggs over the top of the veggies, and move the skillet into the oven and let bake for about 10 minutes until the whites are cooked. Remove from the oven and top with chopped parsley (I also chopped some of the fennel greens) and a squirt of siracha (or the hot sauce of your choosing).

I scooped the bake out of the pan and served it over a bed of arugula and roasted pistachios, but you could bring the pan right to the table and share it with your loved one, dip some bread, have some wine. : )