Italian · Breakfast
Baked Eggs with Tomato and Cheese (Keto)
Two large eggs baked in a skillet with simmered tomato and garlic sauce, finished with melted mozzarella and parmesan cheese. Butter and olive oil enrich the base while fresh basil adds brightness, keeping the dish savory and low-carb without bread or starch.
$3
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
478Calories
29.4gProtein
36.2gFat
9.8gCarbs
5.6gSugar
1.9gFiber
710mgSodium
436mgChol
16.4gSat Fat
580mgPotassium
420mgCalcium
2.6mgIron
1.4mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Crack the two eggs into a small bowl. Shred the mozzarella and mince the garlic clove.
2
Warm the olive oil in a small ovenproof skillet over medium heat for 1 minute, then add garlic and cook 30 seconds until fragrant. Pour in canned tomatoes with oregano and red pepper flakes, season with salt and pepper, and simmer uncovered for 8 minutes until thickened.
3
Slide the eggs into two small wells in the sauce, top with mozzarella and parmesan, and bake at 375°F for 9 minutes until whites are set but yolks jiggle.
4
Tear the fresh basil and scatter over the skillet, then serve straight from the pan while cheese is molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 7 oz100g, half of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 3 oz86g mozzarella
- 2 tbsp2 tbsp parmesan
- 2 tbsp2 tbsp fresh basil
- 1/4 tsp1/4 tsp dried oregano
- 1/4 tsp1/4 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
