Best Baked Eggs In Tomato Pimento Olive Sauce Recipes

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TOMATO BAKED EGGS



Tomato Baked Eggs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

EGGS POACHED IN TOMATO-OLIVE SAUCE



Eggs Poached in Tomato-Olive Sauce image

A briny tomato sauce with sliced olives and thyme simmers away, effortlessly poaching eggs to runny-yolk perfection.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

4 cloves garlic
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 sprigs fresh thyme
1/4 cup gin or white wine
One 28- to 32-ounce can whole tomatoes in juice
1 cup pimento-stuffed olives, sliced
1/4 cup olive brine
Kosher salt and freshly ground black pepper
8 large eggs
4 slices toasted country bread

Steps:

  • Smash 3 of the cloves of garlic. Heat the oil in a large skillet over medium-high heat until hot. Add the onion, thyme and smashed garlic and cook until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes with their juice, the olives and brine and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper.
  • Make 8 shallow wells in the sauce. Crack an egg into each and sprinkle with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
  • Rub the toasted bread slices with the remaining 1 clove of garlic and serve with the eggs.

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