Baked Eggs in Tomato-Parmesan Sauce
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Everyday Food, April 2009
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed dried rosemary
- 2 cans (15 ounces each) diced tomatoes in juice
- 1 can (15 ounces) crushed tomatoes
- 1/4 cup grated Parmesan
- Coarse salt and ground pepper
- 8 large eggs
Directions
- Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
- In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
Cook's Note
A rimmed baking sheet helps you transfer the baking dishes in and out of the oven.
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I'm a busy chef and when I get off I'm hungry and tired. I put it in the oven while I showered the "kitchen" smells off and curled up with this great dish! Love this recipe.
I love this recipe for a light lunch or breakfast. You can also add all kinds of things to the tomato mixture to change it up. I like to add black beans and cilantro or feta and spinach instead of the rosemary and parm.
I loved this, and my 2 year old daughter ate it too! I used fire roasted diced tomatoes which gave it great flavor. I served for dinner with pesto pasta and salad...but next time would go with crusty bread to dip. Agree, 25 minutes in my oven set the yolks a bit too much.
this was amazing! i loved in AND my kids loved it, too! that's hard to do!
Holy Moley that sounds and looks DELICIOUS!!! I guess I know what I'll be making for breakfast next weekend. Thanks, Martha!
Where is the nutrional information that was in the magazine?
This was great! Just keep a careful eye on it and don't let the eggs over cook!