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