Italian · Breakfast
Baked Eggs with Tomato and Cheese
Two eggs baked in a garlicky tomato sauce topped with mozzarella and parmesan, finished under high heat until the whites set and cheese turns golden. Served with fresh basil and crusty sourdough for mopping up the sauce.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
417Calories
26.1gProtein
25.3gFat
20.5gCarbs
6.6gSugar
2.8gFiber
882mgSodium
478mgChol
9.4gSat Fat
599mgPotassium
375mgCalcium
3.4mgIron
1.4mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
vegetarian
breakfast
Instructions
1
Prep
Preheat oven to 400°F. Thinly slice garlic and tear mozzarella. Warm olive oil in small oven-safe skillet over medium heat.
2
Saute
Cook sliced garlic for 1 minute until pale gold, then pour in crushed canned tomato, salt, pepper, and oregano. Simmer 5 minutes over medium-low heat.
3
Bake
Make two shallow wells in sauce, crack both eggs into them, scatter mozzarella and parmesan over top. Bake at 400°F for 8 to 10 minutes until egg whites set.
4
Plate
Scatter fresh basil over skillet and serve straight from pan with toasted sourdough alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 oz56g mozzarella
- 2 tbsp2 tbsp parmesan
- 66 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch dried oregano
- 2 slice2 slice sourdough bread
