Frontier Eggs

1-2 tablespoons olive oil 1/2 cup chopped onion 1 small green bell pepper, cored, seeded and diced 1 cup diced celery1-2 teaspoons chopped jala-peno chili 4 cups crushed tomatoes (canned is fine) 1 small bay leaf, crumbled1 1/2cups soft breadcrumbs (see note) Kosher salt and freshly ground black pepper to taste 2 cups grated cheddar cheese 8 large eggsHeat the oven to 350 degrees.Heat the oil in a large skillet set over medium heat. Add the onion, bell pepper, celery and jalapeno; cook, stirring, until softened but not browned, 4 to 5 minutes. Add the tomatoes and bay leaf; simmer until the tomatoes have cooked down and most of the water has evaporated, 20-30 minutes. Remove the pan from the heat and stir in the breadcrumbs. Season to taste with salt and pepper.Spread half the sauce on the bottom of a 9-inch square baking dish or a 2-quart baking dish. Sprinkle 1 cup cheese on top. Ladle the rest of the tomato sauce over the cheese; top with the remaining 1 cup cheese. With the back of a spoon, make 8 depressions the size of an egg; crack an egg into each well.Bake until the whites of the eggs are set and the yolks are still a bit runny, or to your taste, 15-25 minutes.Serves six to eight.Cook?s note: Make fresh breadcrumbs by putting three fresh bread slices into a food processor and pulsing until crumbs form. You can substitute panko (Japanese breadcrumbs sold in many supermarkets) or dried bread-crumbs.Nutrition values per serving: 278 calories, 18 g fat (8 g satu-rated), 13 g carbohydrates, 2 g fiber, 16 g protein, 243 mg cholesterol, 380 mg sodium.?Big Sky Cooking? by Meredith Brokaw and Ellen Wright (2006 Artisa