Best Eggs Baked In Tomato Sauce Recipes

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EGGS IN PURGATORY



Eggs in Purgatory image

This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 25m

Number Of Ingredients 13

2 teaspoons extra-virgin olive oil
1 small red onion (diced (about 1 cup))
3 cloves garlic (minced (about 1 tablespoon))
1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
1 jar good-quality tomato pasta sauce ((24 ounces))
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
5 ounces baby spinach
4 large eggs
1/2 cup Parmesan cheese (freshly grated )
fresh basil (chopped)
Baguette slices (for serving)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F.
  • Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
  • Stir in the spinach a few handfuls at a time, letting it wilt.
  • With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
  • Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

Nutrition Facts : ServingSize 1 (of 3), without baguette, Calories 341 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 259 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 9 g

BAKED EGGS IN TOMATO-PARMESAN SAUCE



Baked Eggs in Tomato-Parmesan Sauce image

Serve these baked eggs with crusty bread, or try them with Garlic Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Steps:

  • Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
  • In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
  • Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

BAKED EGGS IN TOMATO SAUCE



Baked Eggs in Tomato Sauce image

Always versatile eggs take center stage in this easy-to-bake dish, perfect for a brunch or simple supper.

Provided by Inspired Taste

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 6

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 teaspoon dried oregano leaves
1 clove garlic, finely chopped
Dash salt and pepper
2 eggs
Shaved Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F. Place 9-inch glass pie plate on cookie sheet with sides.
  • In 2-quart saucepan, stir together tomatoes, oregano, garlic, salt and pepper. Cook over medium heat about 3 minutes, stirring occasionally, until thoroughly heated.
  • Spoon tomato mixture into pie plate. Carefully break eggs, one at a time, into tomato mixture.
  • Bake 20 to 25 minutes or until whites and yolks are firm, not runny. Top with cheese.

Nutrition Facts : ServingSize 1 Serving

EGGS BAKED IN TOMATO SAUCE



EGGS BAKED IN TOMATO SAUCE image

Categories     Egg

Number Of Ingredients 6

1/2 cup Basic Tomato Sauce per person (see recipe below) - NOTE: Need enough to cover the bottom of the pan you are using.*
1 egg per person
Coarse salt, sea salt, or fleur de sel
Freshly-ground black pepper
Freshly-grated Parmesan Cheese (Parmigiano-Reggiano), room temperature
Either use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti or marinara sauce (your choice).

Steps:

  • In a frying pan (large enough to fit the amount of eggs you want to use), place prepared tomato sauce; bring to a simmer. NOTE: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Sprinkle with the grated parmesan cheese. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula. Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.

SHAKSHUKA



Shakshuka image

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Provided by Good Food team

Categories     Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs

Steps:

  • Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
  • Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Protein 21 grams protein, Sodium 1.25 milligram of sodium

SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)



Shakshuka (Baked Eggs With Spicy Tomato Sauce) image

Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.

Provided by Ana Sortun

Categories     Dinner     Egg     Tomato     Herb     Spice

Yield Serves 6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
1 (28-ounce) can diced tomatoes, including the liquid
1 teaspoon Maras pepper
1 1/2 teaspoons hawayei (see Cooks' Note), or 1 teaspoon curry powder
1 1/2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
6 eggs
6 (6-inch) store-bought pita breads or 3 Sofra Pita Breads, split in half widthwise
1/2 cup Zhoug

Steps:

  • Preheat the oven to 350°F.
  • To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
  • Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
  • When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
  • To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
  • To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
  • Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
  • Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.

TOMATO BAKED EGGS



Tomato baked eggs image

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Provided by Mary Cadogan

Categories     Brunch, Lunch, Main course, Snack, Supper

Time 1h

Number Of Ingredients 5

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
  • Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
  • Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium

BAKED EGGS IN CHUNKY TOMATO SAUCE



Baked Eggs in Chunky Tomato Sauce image

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small
1 large yellow onion, diced small
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
2 1/2 ounces baby spinach (2 1/2 cups)
Red-pepper flakes (optional)
Coarse salt and ground pepper
8 large eggs
4 ounces goat cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.
  • Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.

Nutrition Facts : Calories 306 g, Fat 18 g, Fiber 4 g, Protein 21 g, SaturatedFat 8 g

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