TOMATO BAKED EGGS
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
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
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
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 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
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
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
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
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
Categories Egg
Number Of Ingredients 6
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.
More about "eggs baked in tomato sauce recipes"
EASY SHAKSHUKA: BAKED EGGS IN TOMATO SAUCE | ULTIMATE ...
From christmasphere.com
Estimated Reading Time 6 mins
- Heat the oil on a high heat in a large oven-proof frying pan. Add the chopped onion with a pinch of salt then reduce the heat to low and allow the onions to cook slowly until golden and caramelised. Stir often to stop the onions sticking.
- Add the chopped peppers to the pan and stir fry with the onions for about 5 minutes or until softened. Stir through the garlic and spices for another 2 minutes.
- Blend the tomatoes and add to the pan, bring the mixture to a simmer then cook on the lowest heat for 20 minutes or until the sauce is thickened. Taste to check the seasoning and spiciness and adjust to your taste.
- Create small wells in the mixture using a spoon then gently crack an egg into each one. Season the eggs with a little salt and pepper. Continue to cook on the heat for another 5 minutes whilst preheating the oven to 170C (fan).
BAKED EGGS IN SPICED TOMATO SAUCE RECIPE (SHAKSHUKA)
From today.com
4.7/5 (13)Category Breakfast,BrunchCuisine Middle Eastern
- 1. Preheat oven to 375°F. Place a heavy 8- to 10-inch oven-safe skillet (such as cast iron) over medium-high heat. Heat the oil and sauté onions and peppers five minutes, or until tender. Add the garlic and cook 2 more minutes. Add the tomatoes, smoked paprika, cumin, pepper flakes and season with salt and black pepper. Stir well, then lower heat and let simmer 5-10 minutes or until slightly thickened.
- 4. Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked (they should be completely opaque) and the yolks are just set. Remove from the oven and garnish with cheese and minced parsley.
BAKED EGGS WITH TOMATOES AND PARMESAN - SLENDER KITCHEN
From slenderkitchen.com
- Add the tomatoes to an 8 X 8 baking dish (or oven safe skillet) sprayed with cooking spray. Add Italian seasoning and stir. If desired, mash down the tomatoes with a fork or tomato masher for a smoother consistency. You can also replace with marinara sauce if you prefer.
- Use the back of a spoon to make a small indentation for each egg. Break the egg into the "hole" you created with the back of the spoon.
BAKED EGGS IN TOMATO SAUCE - A JULIE GOODWIN RECIPE
From juliegoodwin.com.au
Estimated Reading Time 1 min
THE BEST BAKED EGGS IN A TOMATO - KITCHEN DIVAS
From kitchendivas.com
Estimated Reading Time 4 mins
- Slice the top off your tomatoes, on the stem side, and use a small spoon to scrape out the core, seeds and pulp.
- Arrange on your prepared baking sheet. You might need to slice a little off the bottom of each tomato to keep them from rolling around on your pan. They have to be as level as possible.
ITALIAN BAKED EGGS IN TOMATO SAUCE - SCRAMBLED CHEFS
From scrambledchefs.com
5/5 (1)Servings 4Cuisine Italian/MediterraneanTotal Time 25 mins
BAKED EGGS IN TOMATO SAUCE RECIPE BY MELISSA D'ARABIAN
From thedailymeal.com
2.3/5 (4)Estimated Reading Time 2 mins
- Preheat the oven to 425 degrees F. Lightly coat a 2-quart baking dish with nonstick pan spray and set aside.
- Heat the olive oil in a medium saucepan set over medium heat for 30 seconds. Add the smashed garlic and cook, stirring occasionally, until golden, 3 to 4 minutes. Add the crushed tomatoes, red pepper flakes, salt, and black pepper. Cover the pan and simmer, stirring occasionally, until the sauce begins to thicken, about 25 minutes. Pour the sauce into the prepared baking dish.
- Use the rounded part of a spoon to make a small well in the sauce. Break an egg into the well. Repeat, making more wells for the remaining eggs. Sprinkle the eggs with salt and pepper and bake until almost set, about 10 minutes. Remove the baking dish from the oven and sprinkle the basil and mozzarella over the top.
- Return the baking dish to the oven and bake until the cheese is melted and golden brown, about 4 minutes longer. Spoon into individual bowls and serve immediately with crusty bread.
SHAKSHUKA-STYLE BAKED EGGS IN FRESH TOMATO SALSA RECIPE
From ohmyveggies.com
Estimated Reading Time 4 mins
- Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.
- Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.
- Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.
BAKED EGGS IN TOMATO SPINACH CREAM SAUCE - EATING EUROPEAN
From eatingeuropean.com
5/5 (4)Estimated Reading Time 5 minsServings 1Total Time 30 mins
- Combine the olive oil, garlic, Italian seasoning, and red pepper flakes in an 8 1/2-inch skillet. Turn the heat to medium and cook the oil with the seasonings just until the garlic is fragrant about 1 minute. Add the crushed tomatoes and water to the pan. Stir and bring the sauce to a simmer. Add spinach and 1/4 teaspoon of the salt. Cook the sauce until the spinach has wilted, 1 to 2 minutes. Add 1 tablespoon of cream and stir.
- Place the bread in the bottom of a 20-ounce baking dish. Pour the tomato cream sauce over the top. make two shallow wells in the sauce and crack the eggs into them. Season the egg yolks with the remaining 1/4 teaspoon kosher salt and the black pepper. Pour 1/2 tablespoons of the remaining cream over each egg so that it coasts the yolks. Baked the eggs uncovered for 20 minutes, or until the egg whites are set. Garnish with cheese and parsley.
SPICY TOMATO BAKED EGGS | EVERY LAST BITE
From everylastbite.com
Estimated Reading Time 2 mins
- In an oven proof pan on medium heat sauté the diced onion, garlic, cherry tomatoes and yellow pepper in 1 tbsp olive oil and season with salt. Cook for 8-10 minutes until the peppers soften and the onions become translucent
- Add in the can of chopped tomatoes, tomato paste, 1/2 tbsp of honey. spinach and chorizo. Cook for another 4-5 minutes *
EGGS BAKED IN ROASTED TOMATO SAUCE RECIPE - MARISA MAY ...
From foodandwine.com
5/5 (2.5K)Category Breakfast & Brunch Recipes, EggsServings 4Total Time 1 hr 15 mins
- Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
- Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
EGGS BAKED IN TOMATO SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
- Drizzle each egg with a tablespoon of olive oil, and some sea salt, black pepper and red pepper flakes if using them.
BAKED EGGS IN TOMATO SAUCE WITH KALE RECIPE | EATINGWELL
From eatingwell.com
- Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat. Add kale, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and sauté for 2 minutes. Stir in marinara (or tomato) sauce and bring to a simmer.
- Make 8 wells in the sauce with the back of a spoon and carefully crack an egg into each well. Season the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.
EGGS IN TOMATO SAUCE – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 2 mins
CHORIZO SHAKSHUKA (BAKED EGGS) - EASY RECIPE - HINT OF HEALTHY
From hintofhealthy.com
CROCK POT ZITI WITH SPINACH RICOTTA AND TOMATO SAUCE RECIPES
From tfrecipes.com
BAKED EGGS - EGGS BAKED IN A SPICY CREAMY TOMATO SAUCE ...
From youtube.com
ONE-PAN BAKED EGGS + GOAT CHEESE IN TOMATO SAUCE - FEED ...
BAKED EGGS IN TOMATO SAUCE WITH RICOTTA CHEESE RECIPE 415
From tfrecipes.com
EGGS BAKED IN TOMATO SAUCE RECIPES
From tfrecipes.com
EGGS BAKED IN SPICY TOMATO SAUCE | GREEK FOOD - GREEK ...
From dianekochilas.com
MEXICAN EGGS BAKED IN TOMATO SAUCE RECIPE - KAY CHUN ...
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love