Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Celebrate Mom
Total:
50 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.

Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Potatoes

Recipe courtesy of Ina Garten

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

The Baked Potato

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking