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Tomato Basil Baked Eggs - illustrative image

Tomato Basil Baked Eggs

Eggs baked in a fragrant tomato and basil sauce for an easy breakfast-for-dinner meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 247
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 can 28 oz / 794 g crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 8 large eggs
  • 1/4 cup 15 g chopped basil
  • Crusty bread for serving

Method
 

  1. Heat the oven to 375°F (190°C).
  2. Warm oil in an oven-safe skillet. Cook onion for 4 minutes and garlic for 30 seconds. Add tomatoes, oregano, salt, and pepper; simmer for 8 minutes.
  3. Make eight wells in the sauce and crack an egg into each. Transfer the skillet to the oven.
  4. Bake for 8 to 12 minutes, until the whites are fully set. For soft yolks, use only pasteurized shell eggs; otherwise continue cooking until both whites and yolks are firm. For higher-risk diners, cook eggs until both whites and yolks are firm.
  5. Scatter basil over the top and serve with bread.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.