Baked Eggs In Chunky Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S BAKED EGGS



Chef John's Baked Eggs image

If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 1

Number Of Ingredients 9

⅓ cup marinara sauce
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 ½ teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
  • Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
  • Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
  • Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g

BAKED EGGS IN TOMATO SAUCE



Baked Eggs in Tomato Sauce image

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

Provided by Inspired Taste

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Serving

HARD-COOKED EGGS IN TOMATO-ONION SAUCE



Hard-Cooked Eggs in Tomato-Onion Sauce image

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.

Provided by Mark Bittman

Categories     dinner, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Steps:

  • Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
  • Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
  • When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
  • When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 6 grams, TransFat 0 grams

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 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

BAKED EGGS AND TOMATOES



Baked Eggs and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

Butter, for ramekins
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
5 plum tomatoes, seeded and roughly chopped
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
2 tablespoons chiffonade basil leaves, plus more for garnish
4 eggs

Steps:

  • Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
  • In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
  • Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

BAKED EGGS IN TOMATO CUPS



Baked Eggs in Tomato Cups image

From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.

Provided by drhousespcatcher

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

8 large tomatoes
1/3 cup fresh grated parmesan cheese
8 medium eggs
1 teaspoon herbs, of your choice see note
4 slices cheddar cheese or 4 slices American cheese, sliced into four pieces
salt
fresh ground pepper

Steps:

  • Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
  • Herbs: oregano,chervil, basil, sage, Mrs. Dash.
  • Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
  • Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
  • Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
  • Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
  • Serves 8.

Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2

POACHED EGGS WITH CHUNKY TOMATO SAUCE



Poached Eggs with Chunky Tomato Sauce image

This is a light, satisfying meal that works at any time of day.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 tablespoons olive oil
One 6-ounce onion, peeled and finely chopped (about 1 cup)
4 cloves garlic, peeled and minced
2 tablespoons fresh oregano, coarsely chopped
One 28-ounce can peeled Italian plum tomatoes
Salt and freshly ground pepper, to taste
1 tablespoon white vinegar
8 large eggs

Steps:

  • Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.
  • Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.
  • Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.

EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

More about "baked eggs in chunky tomato sauce recipes"

BAKED EGGS IN TOMATO SAUCE WITH KALE RECIPE
baked-eggs-in-tomato-sauce-with-kale image
2018-04-24 Preheat oven to 350 degrees F. Advertisement. Step 2. Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat. Add …
From eatingwell.com
5/5 (3)
Total Time 30 mins
Category Healthy, Quick & Easy Egg Recipes
Calories 344 per serving
  • 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 BAKED IN ROASTED TOMATO SAUCE RECIPE - FOOD & WINE
eggs-baked-in-roasted-tomato-sauce-recipe-food-wine image
2013-12-07 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 …
From foodandwine.com
5/5
Category Eggs
Servings 4
Total 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 TOMATOES RECIPE - PUREWOW
eggs-baked-in-tomatoes-recipe-purewow image
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture) Get Ingredients. Powered by Chicory. 1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil. 2. Using a small paring knife, cut …
From purewow.com


EGGS BAKED IN SPICY TOMATO SAUCE - DIANE KOCHILAS
eggs-baked-in-spicy-tomato-sauce-diane-kochilas image
Using a spoon, make 4 clearances in the sauce, holes, basically. Carefully break the eggs, one at a time, into each hole. Place the skillet or baking dish in the oven and bake the eggs until set, about 20 – 25 minutes. Remove, sprinkle …
From dianekochilas.com


BAKED ITALIAN EGGS IN TOMATO SAUCE | SCRAMBLED CHEFS
baked-italian-eggs-in-tomato-sauce-scrambled-chefs image
2022-01-19 Preheat the oven to 425˚F or 220˚C. In a saucepan, heat oil on medium settings. Add in the onion and sweat the onion for 1 minute. Add in the garlic and sauté for an additional 30 seconds. Add the tomatoes, spices and …
From scrambledchefs.com


BAKED EGGS WITH TOMATO SAUCE - HEAVENLY HOME COOKING
baked-eggs-with-tomato-sauce-heavenly-home-cooking image
2020-05-24 This recipe for baked eggs is easy to make. You simply make your base mixture. In this case, it is a delicious tomato sauce. Then you spread that mixture in the bottom of ramekins or a casserole, crack some eggs on top and …
From heavenlyhomecooking.com


BAKED EGGS WITH GOAT CHEESE AND TOMATO SAUCE
baked-eggs-with-goat-cheese-and-tomato-sauce image
2015-08-12 Check for seasoning and make the necessary adjustments. Meanwhile preheat the oven to 400 degrees Fahrenheit. Add dollops of goat cheese all over the simmering tomato sauce. Crack in the eggs all over the …
From livingsweetmoments.com


BAKED EGGS WITH TOMATOES AND PARMESAN - SLENDER …
baked-eggs-with-tomatoes-and-parmesan-slender image
1. Preheat the oven to 425 degrees. 2. 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 …
From slenderkitchen.com


CHEESY BAKED EGGS IN TOMATO CREAM SAUCE - ART FROM …
cheesy-baked-eggs-in-tomato-cream-sauce-art-from image
2017-02-21 Preheat oven to 400. In a medium saucepan heat oil over medium high. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper. add garlic and cook until fragrant, 30 seconds. Add flour and stir to …
From artfrommytable.com


BAKED EGGS IN CHUNKY TOMATO SAUCE - BIGOVEN.COM
Original recipe modified for my family Add your review, photo or comments for Baked Eggs in Chunky Tomato Sauce. not set Breakfast Egg Dishes Toggle navigation Planner
From bigoven.com
Reviews 1
Servings 4
Cuisine Not Set
Category Breakfast


EASY SHAKSHUKA: BAKED EGGS IN TOMATO SAUCE - ULTIMATE …
2021-08-10 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 …
From christmasphere.com


BAKED EGGS ON ROASTED CHERRY TOMATOES - COOKIE AND KATE
2014-08-17 Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. …
From cookieandkate.com


BAKED EGGS IN TOMATO SPINACH CREAM SAUCE - EATING EUROPEAN
2019-05-04 Instructions. Preheat the oven to 350 F. 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 …
From eatingeuropean.com


BAKED GROUPER WITH CHUNKY TOMATO SAUCE RECIPE | MYRECIPES
Preheat oven to 425°. Advertisement. Step 2. Combine first 10 ingredients in a medium bowl. Step 3. Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 …
From myrecipes.com


BAKED EGGS IN TOMATO SAUCE | THE LOCAL PALATE
2018-05-11 Directions. 1. In a large ovenproof skillet over medium heat, warm oil. Add chicken gizzards and necks along with ½ teaspoon each of salt and pepper. Arrange in a single layer …
From thelocalpalate.com


BAKED EGGS IN TOMATO SAUCE RECIPE | EAT WELL FOR LESS
1. Preheat the oven to 200°C/400°F/gas mark 6. 2. Heat a large ovenproof frying pan until hot, add the oil, onions, chilli and garlic and cook for a few minutes until just softened. 3. Add the …
From thehappyfoodie.co.uk


BAKED EGGS IN CHUNKY TOMATO SAUCE RECIPE | RECIPE | TASTY …
Jan 5, 2014 - This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.
From pinterest.ca


BAKED EGGS IN CHUNKY TOMATOSAUCE - BIGOVEN.COM
Baked Eggs in Chunky TomatoSauce recipe: WW - 8 points per serving WW - 8 points per serving Add your review, photo or comments for Baked Eggs in Chunky TomatoSauce. …
From bigoven.com


THE BEST BAKED EGGS IN A TOMATO - KITCHEN DIVAS
2019-04-09 Sprinkle with basil or thyme and garlic. Bake tomatoes for 15 minutes. Sprinkle or place a pinch of cheese on the bottom of the tomato. Crack an egg and gently slide it into …
From kitchendivas.com


BAKED EGGS IN TOMATO SAUCE | GOOD THYMES AND GOOD FOOD
2021-05-11 3. Divide tomato sauce evenly among bowls, reserving ½ cup. Crack 2 eggs into each bowl and with the reserved sauce, cover the whites/outside of the eggs, leaving the yolk …
From goodthymesandgoodfood.com


EGGS BAKED IN TOMATO SAUCE - CLEAN FOOD CAFE
Make the tomato base in advance and then just heat it up, add the eggs and bake it in the oven. The nice thing about the individual dishes is that you can bake some longer than others …
From cleanfoodcafe.com


EGGS BAKED IN ROASTED TOMATO SAUCE RECIPE - DELISH
2009-11-15 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; …
From delish.com


SPICY TOMATO BAKED EGGS | EVERY LAST BITE
2014-04-28 Instructions. 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 …
From everylastbite.com


BAKED EGGS IN A RICH TOMATO SAUCE - HER NOURISHED
Using a stick blender, puree the tomato sauce. (NOTE - if you are using a glass blender allow the sauce to cool a little before blending!) Add the sauce back to the pan with the potato (caution, …
From hernourished.com


BAKED EGGS IN CHUNKY TOMATO SAUCE RECIPE | RECIPE | BAKED EGGS, …
Dec 19, 2013 - This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce. Dec 19, 2013 - This vegetarian supper puts baked eggs at the center of a cheesy, …
From pinterest.com


BAKED EGGS IN TOMATO SAUCE RECIPE - BEL MARRA HEALTH
2015-08-03 Transfer the sauce to a shallow 9×13-inch baking pan. Crack the eggs onto the sauce, place them in rows. Bake for 20 to 25 minutes, until the whites of the eggs are set and …
From belmarrahealth.com


BAKED EGGS WITH SPICY TOMATO SAUCE - WISCONSIN CHEESE
Instructions. Heat oven to 400°F. Slice each bread portion in half lengthwise; place cut side up on an ungreased baking sheet. Brush with olive oil. Bake for 5-6 minutes or until golden brown. …
From wisconsincheese.com


BAKED EGGS IN TOMATO SAUCE: THE MIRACLE MEAL YOU’LL WANT TO …
2011-02-08 This simple recipe for baked eggs in tomato sauce has so few ingredients, it’s an easy recipe to memorize. First, you’ll create an easy homemade tomato sauce by sauteeing …
From naturalgreenmom.com


BAKED EGGS IN CHUNKY TOMATO SAUCE (VEGETARIAN) - BLOGGER
2012-02-10 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 …
From garlicandsalt-tiffany.blogspot.com


EGGS WITH TOMATO SAUCE: A QUICK AND EASY MAIN ... - LA CUCINA …
2020-09-01 Crack the eggs one at a time without breaking the yolk into the tomato sauce. Bake in the oven at 355°F (180°C) for about 15 minutes or until the egg white is cooked. Be …
From lacucinaitaliana.com


BAKED EGGS IN TOMATO SAUCE - LIFE & LEMONS
2020-02-20 In an oven-proof pan, over medium heat melt the ghee and fry both off both until translucent (ca. 6 – 7 minutes) Add the dried oregano, basil, herbs de Provence, paprika, salt …
From life-and-lemons.com


FOOD: BAKED EGGS IN SPICY TOMATO SAUCE | TORONTO SUN
1 — Preheat the oven to 375F. 2 — Place a large skillet over medium-high heat and add the oil. When it is warm, add the onions and sauté for three minutes. Stir in the peppers and sauté for ...
From torontosun.com


BAKED EGGS AND GREENS IN HARISSA TOMATO SAUCE RECIPE - BON …
2022-02-08 Step 2. Place bread in a large bowl. Drizzle 2 Tbsp. oil over and season with salt and black pepper; toss to coat. Heat 2 Tbsp. oil in a medium ovenproof high-sided skillet over …
From bonappetit.com


BAKED EGGS IN CHUNKY TOMATO SAUCE RECIPE | RECIPE | BAKED EGGS, …
May 9, 2012 - This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.
From pinterest.com


BAKED EGGS IN CHUNKY TOMATO SAUCE RECIPE | RECIPE | BAKED EGGS, …
May 9, 2012 - This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce. May 9, 2012 - This vegetarian supper puts baked eggs at the center of a cheesy, …
From pinterest.ca


Related Search