Baked Eggs in Tomato Parmesan Sauce

Baked Eggs in Tomato Parmesan Sauce

Baked Eggs in Tomato Parmesan Sauce

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Eggs are one of my husband, David’s, favorite foods.  He craves eggs the way I crave chocolate.  So I saw this Martha Stewart recipe and knew he would love it.

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
  • ¼ cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions:

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 heat.  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, reserve 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.

Notes:

This was delicious as is but I plan to make a few changes next time.  I’ll add vegetables and divide the mixture among six ramekins instead of four.  It was a lot of tomato!  If you can’t get enough tomato, you’ll like it as is. If you prefer a little less tomato, adding the vegetables and possibly more cheese will make it even better.

Baked Eggs in Tomato Parmesan Sauce

recipe from www.marthastewart.com

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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