You all. Pistacia Vera. You might not know about it because you don’t live here but sweet heaven’s sake. Lord have mercy. Whatever else I can say to make you understand what they are capable of – I’ll say it.
Let’s get our comparison on: You go to the store and you’re in the panty hose section. (just hang with me, I’ll get there.)
Okay you’re in the panty hose section and you see that you can buy target brand sucker-in-ers or you can by Spanx. Clearly, the Spanx are like 87 dollars more but they also work 87 times better.
You buy the spanx because the margin of confidence is worth the money, and you also do the whole “I will wear these every day for 87 days straight, so these cost 1 dollar per day to feel awesome about myself.” Way to go girl, get your rationalizing shopping face on.
Pistacia Vera is the spanx of all bakeries. The best. You can by kroger brand croissants, and be sad that they taste like cardboard. OR you can go to PV and feel like you’ve eaten a croissant blessed by the pope.
Same amount of calories here people, only one tastes like it’s worth it, and the other makes you feel really bad about eating it, and sad that you cheaped out and didn’t buy spanx.
So, the point is that PV makes these baked eggs. Which, typically I don’t order anywhere because the margin for mess up is huge. From runny whites to over cooked yolks, finding the right oven temperature to depth of dish is near impossible.
I’m not even going to pretend that these parmesan and tomato baked eggs I’ve put together are anywhere near Pistacia Vera level. I will say that you can make these, and then understand that this is the target version (really good) and you’ll imagine what heaven the PV version is. You also, could go to Pistacia Vera.
- olive oil - 1 tablespoom
- garlic - 4 cloves, diced
- san marzano tomatoes - diced, 2 15 ounce cans
- parmesan - 1/2 cup, grated
- salt and pepper - 1/2 teaspoon each
- eggs - 8 large
- thyme - 2 sprigs