Baked Eggs in Italian Tomato Sauce is a quick and easy breakfast recipe created by my mom years ago. Evidently she was ahead of her time, as today this cooking method is called “shakshuka eggs.” Who knew? And it’s so easy – eggs are poached in a quick sauce of diced tomatoes, garlic and herbs then topped with grated Parmesan cheese.
Author:(From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Prep Time:5 mins
Cook Time:7 mins
Total Time:12 mins
Yield:2 to 4 servings 1x
Category:Breakfast and brunch, gluten free, camping
2 tablespoons extra virgin olive oil
1 can (14 ounce) organic diced tomatoes with Italian herbs, undrained
1/4 teaspoon chopped garlic, or more to taste
1 tablespoon chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh rosemary
Dash red pepper flakes
4 large or extra large eggs
1 to 2 tablespoons grated Parmesan cheese
Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes with their juice, garlic, parsley and rosemary. Bring to a boil, reduce heat to medium and boil for 3 to 4 minutes, softening the tomatoes and reducing the sauce a bit. Stir in red pepper flakes.
Make four hollowed-out spaces and put one egg in each space. Cover and cook until eggs are done they way you like them.
Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.