Baked Eggs in Tomato-Parmesan Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user UTAHNATALIE.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user UTAHNATALIE.
Nutritional Info Amount Per Serving
- Calories: 228.9
- Total Fat: 15.5 g
- Cholesterol: 429.9 mg
- Sodium: 364.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.0 g
- Protein: 16.1 g
Member Reviews