Description
A comforting dish of eggs baked in a rich tomato sauce, garnished with fresh herbs and optional cheese.
Ingredients
Scale
- 4 large eggs
- 2 cups cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- ¼ cup fresh basil, chopped
- Olive oil
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
- Stir in the minced garlic and cook for another minute.
- Add halved cherry tomatoes, dried oregano, red pepper flakes, salt, and pepper. Cook until the tomatoes soften.
- Use a spoon to create four wells in the tomato mixture, then crack an egg into each well.
- Add freshly chopped basil on top and, if desired, sprinkle with cheese.
- Transfer the skillet to the oven and bake for about 12-15 minutes, or until the eggs reach your desired doneness.
- Remove from the oven and let cool slightly before serving.
Notes
For a spicier kick, add more red pepper flakes or diced jalapeños. Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: baked eggs, brunch, Italian, comfort food, tomato eggs