Simple Baked Eggs

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast? Simple Baked Eggs could be an amazing recipe to try. One portion of this dish contains roughly 10g of protein, 5g of fat, and a total of 147 calories. This recipe serves 2. For 85 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Several people made this recipe, and 4182 would say it hit the spot. From preparation to the plate, this recipe takes around 35 minutes. This recipe from Minimalist Baker requires canned tomatoes, red pepper flake, sea salt, and garlic. With a spoonacular score of 69%, this dish is solid. Simple Baked Eggs, Baked Eggs in Tomatoes: A Savory Simple Breakfast, and Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce) are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F and lightly grease two oven-safe baking dishes (see photos).To a saucepan over medium-low heat, add 1 Tbsp olive oil. Then add onions, 1/4 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown. Add garlic and cook for another 2-3 minutes.Add paprika and red pepper flake and stir. Then add tomatoes and another 1/4 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.Taste sauce and adjust seasonings accordingly - I added a pinch of black pepper and a touch more salt.Divide the sauce evenly between two shallow baking dishes (I used oven-safe bowls) and top with 1-2 eggs each.Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.Top with fresh herbs (and cheese if not dairy-free) and serve with toast. Store any leftover sauce for future use.

 

Step by step:

1. Preheat oven to 400 degrees F and lightly grease two oven-safe baking dishes (see photos).To a saucepan over medium-low heat, add 1 Tbsp olive oil. Then add onions, 1/4 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown.

2. Add garlic and cook for another 2-3 minutes.

3. Add paprika and red pepper flake and stir. Then add tomatoes and another 1/4 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.Taste sauce and adjust seasonings accordingly - I added a pinch of black pepper and a touch more salt.Divide the sauce evenly between two shallow baking dishes (I used oven-safe bowls) and top with 1-2 eggs each.Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.Top with fresh herbs (and cheese if not dairy-free) and serve with toast. Store any leftover sauce for future use.

Nutrition Information:

covered percent of daily need