Italian Baked Eggs

Italian Baked Eggs
Servings: 4 Prep 10 mins Cook 11 mins Bake 400°F 8 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, chopped
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs
  • 4 ounces smoked or regular fresh mozzarella, sliced
  • Crusty bread

Make It

1. Heat oven to 400 degrees. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, 1/4 cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.

2. Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400 degrees on top rack until egg whites are set, about 8 minutes.

3. Carefully remove skillet from oven. Scatter remaining 1/4 cup basil on top and serve immediately with crusty bread.

4. MIX IT UP: Swap 1 cup tomatoes with 1 cup diced roasted red peppers; basil with mint. Add 1/2 tsp cumin and 1/4 tsp cayenne.

Tip

  • MIX IT UP Swap 1 cup tomatoes with 1 cup diced roasted red peppers; basil with mint. Add 1/2 tsp cumin and 1/4 tsp cayenne.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 16, chol. (mg): 232, sat. fat (g): 7, carb. (g): 19, fiber (g): 4, pro. (g): 16, sodium (mg): 679, Percent Daily Values are based on a 2,000 calorie diet.