Tuscan Baked Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp extra virgin olive oil1 tsp minced garlic1/4 cup chopped red onion1 can diced tomatoes, drained (I like Muir Glen Organic the best for this recipe)4 eggsa little oregano and basil (you can also add thyme if you prefer)2 tbsp shredded Parmesan cheese (or fresh grated)1 tbsp fresh chives, chopped
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you'd like to cook this entirely in one dish.)
Add minced garlic, cook about 1 minute, then add canned tomatoes and oregano, basil and/or thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.
While tomatoes cook, preheat oven to 450F (if you're planning to cook individual servings) or pre-heat broiler ( to cook in one pan.)
When tomatoes are slightly thickened, remove about 1/3 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)
If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you're cooking in individual casseroles, put casserole into oven for about 5-7 minutes. (Whichever cooking method you're using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they're cooked. Top with chopped fresh chives (optional, but good on this recipe)
Number of Servings: 2
Recipe submitted by SparkPeople user TEACHERGIRL09.
Add minced garlic, cook about 1 minute, then add canned tomatoes and oregano, basil and/or thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.
While tomatoes cook, preheat oven to 450F (if you're planning to cook individual servings) or pre-heat broiler ( to cook in one pan.)
When tomatoes are slightly thickened, remove about 1/3 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)
If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you're cooking in individual casseroles, put casserole into oven for about 5-7 minutes. (Whichever cooking method you're using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they're cooked. Top with chopped fresh chives (optional, but good on this recipe)
Number of Servings: 2
Recipe submitted by SparkPeople user TEACHERGIRL09.
Nutritional Info Amount Per Serving
- Calories: 166.3
- Total Fat: 10.9 g
- Cholesterol: 109.8 mg
- Sodium: 492.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.5 g
- Protein: 6.9 g
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