Baked Eggs In Tomato Sauce

2.3 from 3 ratings

"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

Servings

servings

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.