Baked Eggs with Tomatoes and Mozzarella

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Baked Eggs with Tomatoes and Mozzarella

This satisfying egg dish makes for an energizing breakfast or a special family-friendly dinner entrée. Make the meal heartier by serving it with multigrain toast.

Prep time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Yield

Serves 8

Ingredients

2 tablespoons olive oil
½ small yellow onion, chopped
2 cloves garlic, minced
28-ounce can crushed tomatoes
Salt and pepper
4 ounces fresh mozzarella, cut into 1⁄2-inch pieces
¼ cup fresh oregano leaves, coarsely chopped
8 eggs
4 slices multigrain toast (optional)

Instructions

  1. Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
  2. Preheat oven to 350 degrees.
  3. In a saucepan over medium-high heat, warm olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant. Stir in tomatoes with juices, season with salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer until nicely thickened, about 15 minutes. Season with more salt and pepper to taste.
  4. Place four medium ramekins on a baking sheet. Divide tomato sauce evenly between ramekins. Top with mozzarella and oregano. Break 2 eggs into each ramekin, on top of the tomato sauce and cheese, and season with salt and pepper.
  5. Bake until egg whites are opaque and yolks register as 160 degrees or higher using an instant-read thermometer (set but still slightly runny in the middle), about 15 minutes. Eggs will continue cooking from residual heat. Let cool slightly and serve with toast, if desired.

Nutritional Information

Calories

270 calories

Carbohydrates

27g

Fat

15g

Fiber

4g

Protein

10g

Saturated Fat

5g

Sodium

360mg

Sugar

9g