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.
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
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
Yield
Serves 8
Prep time
10 minutes
Cook time
35 minutes
Total time
45 minutes
Nutrition
- Calories
- 270 calories
- Carbohydrates
- 27g
- Fat
- 15g
- Fiber
- 4g
- Protein
- 10g
- Saturated fat
- 5g
- Sodium
- 360mg
- Sugar
- 9g
