Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 T extra-virgin olive oil
1/4 cup chopped red onion
1 tsp. finely minced garlic
1 can diced tomatoes (I recommend good-quality organic tomatoes for this recipe.
1 T chopped fresh thyme leaves
4 eggs
2 T freshly grated parmesan cheese
1 T chopped fresh chives
Recipe Note: Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don’t care about making individual servings, you could par
Directions
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes. While tomatoes cook, preheat toaster oven to 450F and pre-heat broiler When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish or four eggs into saute pan Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. If you’re cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you’re cooking in individual casseroles, put casserole into toaster oven for about 5-7 minutes. When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they’re barely starting to cook. Serve hot, either as is or with toast for dipping into egg.