Italian · Breakfast
Baked Eggs with Tomato and Cheese (Gluten-Free)
Two eggs baked in a bubbling tomato sauce with mozzarella and parmesan, finished with fresh basil. The sauce is built from crushed tomatoes, garlic, and onion, simmered until thickened, then eggs are cracked on top and baked until whites set and yolks stay runny. Served with gluten-free toast.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
422Calories
27.5gProtein
24.6gFat
22.6gCarbs
7.9gSugar
3.4gFiber
940mgSodium
372mgChol
10.3gSat Fat
447mgPotassium
335mgCalcium
3.4mgIron
1.8mcgVitamin B12
13mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Mince the garlic and finely dice the onion. Measure the crushed tomatoes, mozzarella, and parmesan into small bowls.
2
Sauté
Warm the olive oil in a small oven-safe skillet over medium heat. Cook the onion and garlic for 2–3 minutes until translucent and fragrant.
3
Simmer
Pour in the tomatoes, add oregano, salt, and pepper. Simmer over medium-low heat for 6–8 minutes until thickened. Crack the eggs into two wells in the sauce.
4
Plate
Scatter mozzarella and parmesan over the eggs. Bake at 375°F for 10–12 minutes until whites set but yolks jiggle. Top with torn basil and serve with toasted gluten-free bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 1/2 cup56g shredded mozzarella
- 2 tbsp10g grated parmesan
- 2 tsp2 tsp olive oil
- 44 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch dried oregano
- 2 slice70g gluten-free bread
