Tomato Baked Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 202
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 259
- Sodium
- 534
- Total: 15 min
- Active: 15 min
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
Directions
- 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.