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A slightly more labor-intensive recipe than this baked eggs recipe, I prefer this one for its fresher, more complex flavor.
Makes 4 servings
New quantity:
Total time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
1 (14oz) can diced tomatoes, no salt added
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 large eggs
1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 400 degrees F.
2. Prepare the tomato sauce: Heat oil in large skillet over medium-high heat. Cook garlic until golden. Add tomatoes, rosemary, oregano, parsley, 1/4 teaspoon of the salt, and 1/8 teaspoon of each pepper. Reduce heat to low, cover and cook 10 minutes.
3. Divide the sauce evenly among four individual oven-proof dishes (You can also bake this in an 8 X 8 Pyrex dish). Break 1 egg into each dish. Sprinkle the remaining salt and peppers on the eggs. Sprinkle the Parmesan on top.
4. Bake 10-12 minutes, until egg whites are cooked. Serve with crusty bread.
Nutrition per serving
Calories 211.4
Total Fat 14.0 g
Saturated Fat 3.8 g
Cholesterol 190.6 mg
Sodium 582.7 mg
Total Carbohydrate 11.9 g
Dietary Fiber 3.9 g
Sugars 7.1 g
Protein 11.2 g
Weight Watchers Points Plus: 6 points
*Raw Egg Warning
Consuming raw eggs, and lightly cooked eggs, carries a slight risk of salmonella or other food-borne illness. To reduce this risk, please use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
