Recipe: Baked Eggs in Spicy Tomato Sauce
Baked Eggs in Spicy Tomato Sauce
This recipe is a great way to use fresh summer tomatoes… but also a solid way to use tomatoes preserved from summer, in winter.
Prep Time: 15 minutes | Cook Time: 20 minutes. Makes 3 servings.
6 Whole Eggs
1 28 oz can Diced Tomatoes (with liquid) or 28 ounces fresh diced summer tomatoes with seeds and liquid included
2 Tablespoons Olive Oil
1.5 Tablespoons Chopped Fresh Garlic
.5 – 1 Teaspoon Crushed Red Pepper
Salt and Pepper to taste
1 Teaspoon Fresh Squeezed Lemon Juice (optional)
2 Tablespoons Chopped Fresh Herbs (optional)
3 Slices Toasted French Bread (optional)
PREHEAT oven to 350° Degrees.
HEAT olive oil over low heat, in a large skillet heat. Add garlic and salt in oil for 1 minute then add chopped tomatoes.
COOK on medium heat until tomatoes start to break down and soften (about 10-15 minutes).
ADD as much crushed red pepper as desired (less will produce a more mild sauce) and cook for a few minutes longer. Season sauce with salt and pepper and add lemon juice if desired.
NEXT crack eggs into separate small bowls or dishes to make sure yolks don’t break.
POUR sauce into a baking dish or cast iron skillet and spread out evenly. Using the back of a spoon or measuring cup make a small well in the sauce.
PLACE the eggs into these wells, one at a time, being careful not to break the yolks– be sure to leave space between each egg.
SEASON the eggs with salt and pepper.
PLACE baking dish into preheated oven. Check eggs around 20 minutes and pull out when whites are set, but yolks are still runny.
TO SERVE use large spoon to scoop each egg out + serve with slice of toasted bread.
STEP-BY-STEP video, so you can enjoy at home!