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.
Baked Eggs with Tomatoes and Parmesan
These simple Baked Eggs with Tomatoes and Parmesan are a show stopper for breakfast, brunch, or dinner. Learning how to bake eggs in the oven is a total game changer and there are so many ways to make eggs this way including these easy Avocado Baked Eggs and Cottage Cheese Egg Muffins.
Eggs are a very versatile protein. When you think about making eggs, you probably think about preparations such as scrambled, sunny-side up, poached, and other tried-and-true egg styles. But, have you ever tried baking eggs? If not, this is an undertaking I recommend you take up this week, if not sooner. And not just any ordinary baked eggs — these babies are baked in tomato sauce and then topped with herbs and cheese. I mean — come on.
If you have never tried baked eggs, you are really missing out. They are seriously delicious and can be made with any combination of vegetables, herbs, and cheeses. The flavor combination you get from tomatoes, Parmesan, and basil is one of my favorite flavors of all time. Bake all this deliciousness together with eggs, serve with some nice bread for sopping up all the goodness, and well, let's just say you're going to need extra napkins on hand to wipe off all the drool.
The coolest thing about this dish (other than everything) is that you can add in whatever veggies you like or use fresh tomatoes. The only thing I recommend if doing this is to first give them (the veggies, tomatoes, extra ingredients) a quick saute beforehand until everything is nice and tender before baking. Then layer them in the dish, add the eggs and cheese, and bake. Yum.
Eggs Baked in Tomato Sauce – Eggs in Purgatory Recipe
Eggs Baked in Tomato Sauce, also known as Eggs in Purgatory dish (Uova in Purgatorio), and Sicilian Eggs In Hell, are a favorite egg dish of my husband. He said I could make this anytime.
If you have never paired up eggs and tomato sauce, you do not know what you are missing! This makes a light, but satisfying meal anytime of the day. It would make a wonderful breakfast, luncheon, or dinner dish. This dish is so simple and the flavors are just wonderful. Basically all you need to do is crack a few eggs in the bubbling tomato sauce and cook them just until the whites set around the yolks. In other words, poached eggs in tomato sauce. It is that easy!
In Italy, this dish is know as Uova in Purgatorio. The history of this dish remains a mystery to me as my research has come up with basically nothing.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.
Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.
Eggs Baked in Tomatoes
Two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. But before you go and make an omelet, consider this tomato recipe for eggs baked in tomatoes. Ready to see how it&rsquos done? Good. You&rsquore one step closer to a non-boring breakfast--or dinner, if you&rsquore into that sort of thing.
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture)
1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)
3. Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
4. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.
Can I change the spices in the Shakshuka?
Yes, you can absolutely adjust the spices in this recipe. The cayenne pepper adds a kick of spiciness so add less if you want a mild shakshuka.
Likewise if you don’t have cayenne pepper you can substitute this for chilli powder or chilli flakes. We recommend starting with a small amount then tasting and adjust to suit your palette.
The cumin seeds bring a lovely depth of flavour to the dish but you can use ground cumin if you don’t have the seeds to hand.
Baked Eggs in Tomato Sauce
• Baked Eggs are a great breakfast or brunch dish, especially in the colder winter months. Spice it up with hot chilli sauce if you like! (For a vegetarian dish simply omit the bacon – it’s still delicious!)
• 2 rashers of bacon, cut in half • 1 tablespoon olive oil • 2 cloves garlic, chopped • 1 brown onion, chopped • 1 x 400g tin chopped tomatoes • 1 teaspoon salt • 1 ½ teaspoons sugar • 2 tablespoons hot chilli sauce (optional) • 4 eggs • ½ cup fresh, finely grated parmesan • 2 tablespoons chopped fresh parsley • ground black pepper
1. In a medium fry pan over medium-high heat fry the bacon until all the fat has rendered out and it is crispy. Remove from the pan and set aside to cool. When cool, chop into small pieces.
2. Preheat oven to 180°C.
3. In a medium frying pan, heat oil over a medium heat. Add garlic and onion and stir until soft and translucent.
4. Add the tomatoes, salt and sugar, and simmer for 10 minutes. The sauce will thicken and the flavours intensify.
5. Divide the sauce between 2 shallow pie or gratin dishes. Make a two little wells with a spoon and crack two eggs into the wells. Spoon a little of the tomato sauce over the egg whites. Sprinkle parmesan over the top.
6. Place the dishes into the oven and bake for 8-10 minutes or until the whites are set but the yolks still runny. Remove from the oven, sprinkle with bacon pieces and parsley and grind over some black pepper.
7. Serve with hot toast for dipping. Delicious! (For a vegetarian dish, simply omit the bacon – it’s still delicious!)
Italian-Style Baked Eggs – Delicious and seriously addictive/>by Jessica Alberts
Start your day with this addictive Italian-Style Baked Eggs. The eggs are poached in a thick, rich tomato sauce with freshly chopped basil, garlic and parmesan cheese. Truly Italian and seriously addictive!
This flavourful breakfast also goes by the name, “Eggs in Purgatory”. No one really knows where the name originated from but legend has it that the eggs represent “souls” and the robust, red sauce “purgatory”.
This lip-smacking meal has many variations. Most notably it can be compared to the Middle Eastern dish “shakshuka” which makes use of their native spices. The Mexicans also have a similar version of this dish called “huevos rancheros“. Each region has its own adaption based on its local ingredients and spices.
Italian-Style Baked Eggs are cooked in one pan so it is effortless, fast and with very little dishes to wash up afterwards. Serve with crusty bread dipped in the delicious Italian sauce. Breakfast will never be the same again.
Lidia’s Mastering the Art of Italian Cuisine
To a large skillet over medium heat, add the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, in about 1 minute, add the red pepper flakes. Pour in the tomatoes and 1 cup water used to rinse out the tomato can. Bring to a simmer. Season with ½ teaspoon salt and dried oregano. Simmer until thickened, about 20 minutes. The sauce is sufficiently thickened when you can see the bottom of the skillet as you drag a wooden spoon on the base of the skillet.
Break one egg into a ramekin or small bowl. Gently slide the egg into the simmering sauce. Repeat with the remaining eggs, spacing them evenly in the sauce. Season the eggs with the remaining ¼ teaspoon salt. Baste the eggs with a little sauce, cover, and cook until done, about 5 minutes for set whites with still-runny yolks. Serve in shallow bowls, with some sauce and grilled bread.
What are Italian baked eggs?
Fresh eggs baked on a bed of delicious tomato sauce are a common breakfast in the Mediterranean region. Their bright color makes them a showstopper, not to mention the aroma of delicious marinara that will fill your kitchen once these eggs are baked. Italian eggs are simple and easy yet full of flavor which makes them a perfect choice for brunch.
The Perfect Egg Yolk
First off, let&rsquos be clear on one thing: Over-baking your eggs is not the worst thing.
While a fully set white and a runny, sunny yellow yolk is the stuff my brunch dreams are made of, life just doesn&rsquot always turn out that way. Oven temperatures can differ time can get away from us &ndash it happens. If you end up overbaking your eggs, you will still have a delightful, yummy meal on your hands.