Hearty Baked Eggs with Tomatoes
Hearty Baked Eggs with Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes, (14.5 ounce), undrained
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 slices crusty bread, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the diced tomatoes (undrained), tomato paste, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 5 min
- 5
Using the back of a spoon, create 8 small indentations in the tomato sauce. Carefully crack one egg into each indentation.
⏱️ 2 min
- 6
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny or firm).
⏱️ 15 min•🌡️ 375
- 7
Carefully remove the skillet from the oven. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Baked Eggs with Tomatoes
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes, (14.5 ounce), undrained
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 slices crusty bread, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the diced tomatoes (undrained), tomato paste, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 5 min - 5
Using the back of a spoon, create 8 small indentations in the tomato sauce. Carefully crack one egg into each indentation.
⏱️ 2 min - 6
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny or firm).
⏱️ 15 min•🌡️ 375 - 7
Carefully remove the skillet from the oven. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 5 min