Tuesday, February 23, 2010

Eggs Baked in Roasted Tomato Sauce

This might be the most scrumptious breakfast ever and it's a simple recipe! The sauce can be made the night or even day before, which is what we did, to make it even faster and easier. At the first bite, you might think, whoa-tomatoes and eggs, huh? But then you start to really get the flavor of this and it's amazing!

We thought this would make a great light, vegetarian dinner also! It's a really healthy meal for any time of the day.

The oven roasted tomatoes were the star though, sorry eggs. We're hoping to make some more of this sauce and can it. It was just delicious and would be great over pasta!

Servings: 4

1 1/2 pounds plum tomatoes, halved lengthwise
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 teaspoon chopped oregano
8 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese

  1. Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.

  2. Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
Serve With: Toasted ciabatta bread.

One Serving 246 cal, 17 gm fat, 4.6 gm sat fat, 9 gm carb, 2 gm fiber.

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