Baked Eggs in Tomato Sauce

The preparation is very quick and simple, the ingredients are cheap and available all year round, and the dish impresses with its excellent taste. Baked eggs in tomato sauce are an excellent choice for a more filling breakfast or brunch, and since the dish is so quick to prepare, you can also enjoy it for lunch or dinner during the week. And of course, dont forget the addition of bread, which youll happily dip into the yolk and use to wipe the pan and plate clean to the last drop.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Oil, olive

  • 0.5 piece Onion, raw

  • 1 can Tomato, pieces - can

  • 1 pod Garlic, fresh

  • 0.25 bouquet Parsley, fresh

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, paprika

  • pieces Spices, pepper, black

  • 4 pieces Egg, fresh

  • 25 g Cheese, Parmesan, grated

Steps

  1. Peel the garlic and onion and finely chop them separately. Rinse the parsley under running water, shake it dry, and roughly chop it.

  2. Heat oil in a suitably sized pan and sauté the chopped onion until translucent. Add the tomato, chopped garlic, and half of the parsley. Season with salt and paprika and cook over moderate heat for 5 to 10 minutes until the sauce thickens.

  3. Make four small indentations in the thickened sauce using the back of a spoon and crack an egg into each one. Lightly season with pepper and salt and sprinkle with grated Parmesan. Cover the pan and let the dish cook over moderate heat for another 5 to 10 minutes. It's ready when the egg whites are set, but the yolks remain beautifully runny.

  4. Sprinkle the baked eggs in tomato sauce with the reserved parsley and serve them directly in the pan they were cooked in. Serve with sliced bread on the side.

Nutrition Information (Per 100g)

  • Calories: 96.06 kcal
  • Fat: 5.22 g
    • Saturated Fat: 1.65 g
  • Carbohydrates: 4.33 g
    • Sugars: 0.25 g
  • Protein: 5.85 g
  • Fiber: 0.51 g

Advice

Instead of parsley, you can use basil, and if desired, you can also add a pinch of chili powder to the sauce.