If you love eggs for breakfast (or dinner!) then you’ll appreciate this flavorful way to prepare them. Make your own roasted tomato for the best sauce and then bake them for 15 minutes until they are garlicky delicious topped with cheese. Don’t get bored making egg dishes!
This winter has been a strange one for many reasons, the main one being that we haven’t gotten much snow. Well, guess what?! It’s snowing! I loaded my littlest monkey into the car this morning and headed out of the house for a bit while my oldest monkey was at school. I was reminded of how badly we need new cars as I SCRAPED MY WINDOWS FROM THE INSIDE as I drove. Yes, you read that right.
How many ways are there to prepare eggs?
If you love eggs like I do, then you know that you can fry them, scramble them, bake them, boil them (in the oven even!), prepare them in the Instant Pot and poached!
What can I bake eggs in?
Eggs are so versatile. You can make them on the stove-top or in the oven. You can bake them by themselves or add some delicious sauce to cook them in. Tomato based sauces are very common, probably because you can prepare tomato sauce in so many delicious ways from spicy to not spicy, from Italian style to Mexican style!
I made this egg breakfast for myself a few mornings ago, before it was snowing but while it was still quite cold outside. Aside from the teeny bit of cheese I sprinkled on the top, it even adhered to my migraine diet! It was a perfect, warm breakfast for a cold day.
Preheat your oven to 400 degrees F. In a roasting pan, toss together:
1 1/2 pounds of plum tomatoes (halved lengthwise)
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Arrange the tomatoes cut side up and roast them in the preheated oven for 15 minutes. Turn and roast until soft, 20 additional minutes.
Let the tomatoes cool, and scrape them into a blender or food processor. Add 1 teaspoon of chopped oregano leaves and puree.
Set 4 shallow oven-proof bowls on a baking sheet. Strain the tomato sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle with freshly grated Parmigiano-Reggiano cheese and bake for 15 minutes, or until the whites of the eggs are just set. Serve hot!