Baked Eggs In Tomato Pimento Olive Sauce Recipes

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TOMATO BAKED EGGS



Tomato Baked Eggs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can diced San Marzano tomatoes with juices
1/4 cup chopped fresh flat-leaf parsley leaves
8 large eggs
1/2 cup crumbled feta cheese

Steps:

  • Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
  • Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
  • Scoop out the eggs and transfer to plates. Top with sauce and serve.

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

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