Eggs Baked In Tomato Sauce Recipes

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TOMATO BAKED EGGS



Tomato baked eggs image

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Provided by Mary Cadogan

Categories     Brunch, Lunch, Main course, Snack, Supper

Time 1h

Number Of Ingredients 5

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
  • Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
  • Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium

BAKED EGGS IN CHUNKY TOMATO SAUCE



Baked Eggs in Chunky Tomato Sauce image

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small
1 large yellow onion, diced small
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
2 1/2 ounces baby spinach (2 1/2 cups)
Red-pepper flakes (optional)
Coarse salt and ground pepper
8 large eggs
4 ounces goat cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.
  • Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.

Nutrition Facts : Calories 306 g, Fat 18 g, Fiber 4 g, Protein 21 g, SaturatedFat 8 g

SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)



Shakshuka (Baked Eggs With Spicy Tomato Sauce) image

Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.

Provided by Ana Sortun

Categories     Dinner     Egg     Tomato     Herb     Spice

Yield Serves 6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
1 (28-ounce) can diced tomatoes, including the liquid
1 teaspoon Maras pepper
1 1/2 teaspoons hawayei (see Cooks' Note), or 1 teaspoon curry powder
1 1/2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
6 eggs
6 (6-inch) store-bought pita breads or 3 Sofra Pita Breads, split in half widthwise
1/2 cup Zhoug

Steps:

  • Preheat the oven to 350°F.
  • To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
  • Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
  • When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
  • To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
  • To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
  • Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
  • Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

BAKED EGGS IN TOMATO-PARMESAN SAUCE



Baked Eggs in Tomato-Parmesan Sauce image

Serve these baked eggs with crusty bread, or try them with Garlic Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 8

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
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Steps:

  • 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. 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, reserving 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.

EGGS BAKED IN TOMATO SAUCE



EGGS BAKED IN TOMATO SAUCE image

Categories     Egg

Number Of Ingredients 6

1/2 cup Basic Tomato Sauce per person (see recipe below) - NOTE: Need enough to cover the bottom of the pan you are using.*
1 egg per person
Coarse salt, sea salt, or fleur de sel
Freshly-ground black pepper
Freshly-grated Parmesan Cheese (Parmigiano-Reggiano), room temperature
Either use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti or marinara sauce (your choice).

Steps:

  • In a frying pan (large enough to fit the amount of eggs you want to use), place prepared tomato sauce; bring to a simmer. NOTE: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Sprinkle with the grated parmesan cheese. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula. Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.

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