Tomato Baked Eggs

Name: Tomato Baked Eggs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 shallot, minced; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; One 28-ounce can diced San Marzano tomatoes with juices; 1/4 cup chopped fresh flat-leaf parsley leaves; 8 large eggs; 1/2 cup crumbled feta cheese

Getting reviews...

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

Deselect All

2 tablespoons olive oil

1 shallot, minced

1 clove garlic, minced

Kosher salt and freshly ground black pepper

One 28-ounce can diced San Marzano tomatoes with juices

1/4 cup chopped fresh flat-leaf parsley leaves

8 large eggs

1/2 cup crumbled feta cheese

Directions

Try this cooking class now

21m Easy 99%

CLASS

Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
Scoop out the eggs and transfer to plates. Top with sauce and serve.