BAKED EGGS IN TOMATO SAUCE
I’m a huge fan of baked eggs. Something about them feels incredibly luxurious, which is why I didn’t start making them at home until recently. What I now love even more about them is how simple they can be to make, and they’re easy to prepare for a crowd if you have guests over. I love the thought of a bunch of friends catching up in the kitchen with coffee as something delicious bakes in the oven for breakfast. It’s so cozy. SERVES 4 TO 6
PREP TIME: 5 minutes
COOK TIME: 25 minutes
1 tablespoon extra-virgin olive oil
1 small white onion, chopped
2 garlic cloves, minced
1 (16-ounce) can diced tomatoes, drained
1 teaspoon ground paprika
½ to 1 teaspoon red pepper flakes
Salt
Freshly ground black pepper
6 eggs
Chopped fresh basil or parsley, for garnish
- Preheat the oven to 375°F.
- In a small saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the tomatoes, paprika, and red pepper flakes, and give it a stir. Season with salt and pepper, and bring to a low boil. Reduce the heat to low, and simmer for 10 minutes.
- Transfer the sauce to an ovenproof skillet, and create six small wells in the sauce.
- Crack 1 egg into each well, put the skillet into the oven, and bake for 7 to 10 minutes, or until the eggs are set.
- Serve garnished with basil.
VARIATION 1 SAUSAGE-BAKED EGGS: For a meatier breakfast, sauté about 1 pound spicy sausage with the garlic and onions before adding the rest of the ingredients and continuing with the recipe as written (see photo below).
VARIATION 2 BAKED EGGS WITH GREENS: Prepare the baked eggs in individual ramekins, and serve on a plate with a big salad for lunch.
PREP TIP: This recipe includes directions for making your own tomato sauce, but if you are short on time, a canned marinara sauce will do just fine (as long as it’s free of sugar and non-Paleo preservatives; Trader Joe’s has a great one in a big green can).
