This is one of those simple dishes, the kind you never think to try until you’re trying to clean out your fridge and then you realize how simple and amazing it is and it becomes a favorite in your recipe repertoire. It can be made with chicken eggs, of course, but since I was exploring what to do with duck eggs, and had leftover spaghetti sauce sitting in my fridge from the stuffed meatballs the other night, this is how it went down.

My lovely friend Nora suggests adding a bit of goat cheese, but since we’d already devoured them all, we couldn’t try it. This time.

Duck Eggs Poached in Tomato Sauce

4 duck eggs

1 cup tomato pasta sauce

crumbled bacon

salt and pepper

Preheat oven to 350°F. Spray 4 ramekins* with nonstick spray. (If you don’t, no sweat, just run a knife around the edge of the ramekin after cooking.) Add 1/4 c. sauce to each ramekin and add 1 egg on top of that. Sprinkle with bacon crumbles, place on a cookie sheet , and bake about 20 minutes. Sprinkle with a little salt and pepper and serve.

*Alternately, you could put the whole amount of sauce in a casserole dish and create wells to crack the eggs into.