Baked Eggs in Tomato Sauce

Baked Eggs in Tomato Sauce

Bloggers Adam and Joanne Gallagher from Inspired Taste make a savory tomato-egg dish for a simple brunch or supper.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

2

servings

1
can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1/4
teaspoon dried oregano leaves
1
clove garlic, finely chopped
Dash salt and pepper
2
eggs
Shaved Parmesan cheese, if desired
  1. Heat oven to 350°F. Place 9-inch glass pie plate on cookie sheet with sides.
  2. In 2-quart saucepan, stir together tomatoes, oregano, garlic, salt and pepper. Cook over medium heat about 3 minutes, stirring occasionally, until thoroughly heated.
  3. Spoon tomato mixture into pie plate. Carefully break eggs, one at a time, into tomato mixture.
  4. Bake 20 to 25 minutes or until whites and yolks are firm, not runny. Top with cheese.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use individual ramekins instead of one pie plate.
Serve with crusty French bread for dipping.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.