Baked Eggs in Tomato-Parmesan Sauce

In Cooking on January 8, 2011 at 5:14 pm

Since eggs are another great meatless source of protein I made this egg dish last night.  It was pretty tasty.  Though I have had something similar at a friend house where he poached his eggs in Frontera’s Fire Roasted Salsa – also very good!  So I guess you decide is it an Italian night or a Mexican night?

Baked Eggs in Tomato-Parmesan Sauce courtesy of Everyday Food

Serves 4

1 Tbsp olive oil                                    1 can (15 ounces) crushed tomatoes
4 garlic cloves, thinly sliced         1/4 cup grated Parmesan
1 tsp crushed dried rosemary      coarse salt and ground pepper
2 cans diced tomatoes in juice    8 large eggs
(15 ounces each)

Directions: Preheat oven to 350 degrees. Set of 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.  (I did smaller ramekins and only one egg per cup; my cooking time was greatly reduced and also since we only ate one egg the nutritional data also changes.)

  • Nutrition (per serving): 269 cal; 15.1 g fat; 18.2 g protein; 18.7 g carb; 2.2g fiber. Read more at Marthastewart.com

  • This was a fund and different way to eat eggs.  We had ours with some fresh-baked French bread – delicious.

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