Baked Eggs in Tomato Sauce

"Baking eggs in a tomato sauce simplifies the preparation of perfectly cooked eggs for a crowd. The...
Staff Writer
Baked Eggs in Tomato Sauce
Supermarket Healthy/Tina Rupp

Baked Eggs in Tomato Sauce

"Baking eggs in a tomato sauce simplifies the preparation of perfectly cooked eggs for a crowd. The eggs are nestled into an aromatic sauce that surrounds the eggs and lets them cook gently to runny-yolk perfection. I like to serve this with a crusty baguette for dipping and scooping up the basil-infused sauce." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot

4
Servings
33
Calories Per Serving
Deliver Ingredients

Notes

Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.

Ingredients

  • Nonstick pan spray
  • 1 Tablespoon olive oil
  • 2 large garlic cloves, smashed
  • 2 14-ounce cans crushed tomatoes
  • Pinch of red pepper flakes
  • ½ Teaspoon kosher salt, plus extra for seasoning
  • ½ Teaspoon ground black pepper, plus extra for seasoning
  • 8 large eggs
  • ½ Cup fresh basil leaves, finely chopped
  • ½ Cup shredded mozzarella cheese
  • Crusty loaf of bread (or gluten-free bread), sliced into half-inch-thick pieces

Directions

Preheat the oven to 425 degrees F. Lightly coat a 2-quart baking dish with nonstick pan spray and set aside.

Heat the olive oil in a medium saucepan set over medium heat for 30 seconds. Add the smashed garlic and cook, stirring occasionally, until golden, 3 to 4 minutes. Add the crushed tomatoes, red pepper flakes, salt, and black pepper. Cover the pan and simmer, stirring occasionally, until the sauce begins to thicken, about 25 minutes. Pour the sauce into the prepared baking dish.

Use the rounded part of a spoon to make a small well in the sauce. Break an egg into the well. Repeat, making more wells for the remaining eggs. Sprinkle the eggs with salt and pepper and bake until almost set, about 10 minutes. Remove the baking dish from the oven and sprinkle the basil and mozzarella over the top.

Return the baking dish to the oven and bake until the cheese is melted and golden brown, about 4 minutes longer. Spoon into individual bowls and serve immediately with crusty bread. 

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
3g
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.