Baked Eggs in Tomato Sauce
We woke up this morning to frost, dusting the lawns and rooftops in the neighborhood, and begging for a cozy meal inside. These lovely baked eggs, nestled in tomato sauce with a drizzle of cream, a sprinkling of Parmesan and fresh herbs, were just what I was looking for.
The thing I love about this recipe is how versatile it is; you can basically throw together whatever vegetables, cheese or herbs you have on hand, and quickly create a fantastically hearty and comforting breakfast. This works out great for a crowd too – simply adjust the number of baking dishes to the number of breakfast guests.
- 2 eggs
- 1/2 cup tomato sauce (fresh or from a jar)
- 1–1/2 tbsp grated Parmesan cheese
- 1/2 tbsp heavy whipping cream
- 1/2 tbsp fresh herbs (parsley, thyme, basil etc.), finely chopped
- kosher salt and freshly-ground black pepper, to taste
- Preheat oven to 400 degrees. Meanwhile, spoon the tomato sauce into an individual-sized baking dish, leaving a well in the center of the sauce for the eggs. Drizzle the cream around the sauce. Carefully add the eggs to the dish, one at a time, so that the yolks stay intact. Sprinkle with the Parmesan and herbs.
- Bake for 10-15 minutes until the sauce is bubbly, and the eggs are to your preferred doneness (I prefer the whites to be cooked through, and the yolk slightly runny, which falls somewhere in the middle of the timeline). Serve immediately with toast or an english muffin.