Baked Eggs in Tomato Sauce

Always versatile eggs take center stage in this easy-to-bake dish, perfect for a brunch or simple supper.

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

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.

Expert Tips

Use individual ramekins instead of one pie plate.

Serve with crusty French bread for dipping.