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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.

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  • Prep Time 10 min
  • Total Time 35 min
  • Servings 2

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Use individual ramekins instead of one pie plate.

Serve with crusty French bread for dipping.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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