Best Baked Eggs And Tomatoes Recipes

BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA

Steps:

• Preheat oven to 400°F.
• Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
• Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
• Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
• Serve immediately with toasted bread.

BAKED EGGS W/SPINACH AND TOMATOES

Steps:

• Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
• Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
• Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
• Bake until the whites are set,20-22 minutes.
• Divide among individual plates. Add dollops of the cream cheese, if desired.

BAKED EGGS WITH BACON AND TOMATOES

Steps:

• Preheat oven to 375.
• In large skillet over medium high heat, fry bacon until just crisp.
• Add potatoes and saute until browned.
• Remove to bowl and set aside.
• In same pan over same heat, saute onion until softened.
• add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
• Return the potato/bacon mixture.
• Place mixture in greased 7 x 11 baking dish.
• Make 4 indentations in the mixture and gently break the eggs into them.
• Season with the rest of the salt and the pepper.
• Bake 15-20 minutes or until eggs are cooked to your desired doneness.
• Sprinkle the thyme over and serve immediately.

EGGS BAKED IN TOMATOES WITH PROSCIUTTO AND BASIL PUREE

Steps:

• Preheat your oven to 350F. Cut the top of the tomatoes with a sharp knife and gently scoop out the the seeds and juices with a spoon. Lay them upside down on a couple sheet of paper towels to soak up extra moistness. In the meantime, using a mortar and pestle, smash the basil until it forms a paste. Add a pinch of salt, and drizzle a little olive oil to loosen the basil. Add some black pepper. Check that the tomatoes are dry inside, and dab the inside with an extra paper towel. Wrap a slice of prosciutto around the tomato, and, using a toothpick, seal both ends so they fit snugly around the tomato. Smear some of the basil paste inside the tomato. Drizzle a little olive oil in a cast iron and lay the tomatoes in the pan. Cook for 15 minutes. Gently add the egg inside of each tomato and cook for another 8-10 minutes or until the egg is cooked to your liking. Remove the toothpicks and add a little salt and black pepper.

BAKED EGGS WITH SPINACH AND TOMATOES

Steps:

• Heat oven to 400. Heat oil in medium skillet over med-high heat. Add the garlic and cook 1 minute. Add the tomatoes, 1/2 t. salt,and 1/4 t. pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-qt baking dish. Beat egg whites 'til foamy, about 30 sec, then pour over spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20-22 minutes. Divide among individual plates. Add dopllops of the cream cheese, if desired.

BAKED EGGS AND TOMATOES

Steps:

• Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
• In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
• Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.