Paleo cookbook recipes

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 (15 ml) extra-virgin olive oil

1 small white onion, chopped

2 garlic cloves, minced

1 (16-ounce) can diced tomatoes, drained

1 teaspoon (5 ml) ground paprika

½ to 1 teaspoon (5 ml) red pepper flakes

Salt

Freshly ground black pepper

6 eggs

Chopped fresh basil or parsley, for garnish

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Transfer the sauce to an ovenproof skillet, and create six small wells in the sauce.
5. 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.
6. Serve garnished with basil.

VARIATION 1 SAUSAGE-BAKED EGGS: For a meatier breakfast, sauté about 1 pound (454 g) 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).

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• PANFRIED FILET WITH SHALLOT SAUCE

Baked eggs in tomato sauce are my idea of a luxurious breakfast that takes almost no effort: a quick garlicky tomato sauce simmered with paprika and red pepper flakes, with eggs cracked into wells and baked until just set. Serve it with a big salad and call it lunch. It feeds a crowd easily.

Pro Tips

• Simmer the sauce a full 10 minutes before the eggs go in. A properly reduced sauce cradles the eggs instead of drowning them.
• Create six small wells in the sauce and crack one egg into each. The wells keep the yolks in place as they bake.
• Bake 7-10 minutes at 375°F until the whites are set but the yolks are still slightly soft - they firm up as the skillet rests.
• Short on time? A good sugar-free canned marinara stands in for the homemade sauce.
• For a meatier breakfast, saute about 1 pound of spicy sausage with the garlic and onion before adding the tomatoes.

Frequently Asked Questions

Are baked eggs in tomato sauce paleo?

They are - just eggs, tomatoes, onion, garlic, paprika, and red pepper flakes. No dairy and no bread.

How do I know when the eggs are done?

Seven to ten minutes at 375°F - the whites should be set while the yolks stay slightly soft. They keep cooking in the hot skillet.

Can I make the tomato sauce ahead of time?

Yes - simmer it up to 3 days ahead and refrigerate. Reheat it, make the wells, and crack in fresh eggs when you are ready to bake.

Can I bake these in individual ramekins?

Yes - ramekins work beautifully and make serving easy alongside a big salad.

Recipe Card

Stav Kogan

BAKED EGGS IN TOMATO SAUCE

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp extra-virgin olive oil
• 1 small white onion, chopped
• 2 garlic cloves, minced
• 1 (16-ounce) can diced tomatoes, drained
• 1 tsp ground paprika
• ½ to 1 teaspoon red pepper flakes
• 6 eggs

Method

 

1. Chopped fresh basil or parsley, for garnish
2. Preheat the oven to 375°F.
3. In a small saucepan over medium heat, heat the olive oil.
4. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
5. Add the tomatoes, paprika, and red pepper flakes, and give it a stir.
6. Season with salt and pepper, and bring to a low boil.
7. Reduce the heat to low, and simmer for 10 minutes.
8. Transfer the sauce to an ovenproof skillet, and create six small wells in the sauce.
9. 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.
10. 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).

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