This recipe of Baked Eggs in Tomato Sauce is possibly one of these ones where my sister would say “sometimes it sounds odd what she is doing – but it always tastes delicious!”. I served it to friends a while ago and they told me they had never had breakfast like that 🧐. Ok?! Not sure why, but it did not stop them from gobbling everything up and having a very happy, satisfied tummy 😂.
These eggs practically bake themselves. You simply add all the ingredients to the pan and let it slightly fall in on itself. Then you add the eggs and put it into the oven to bake through. All you then need to do is serve it with some bread and butter, sit rustic style around the pan, dip in, soak up the bread, laugh, eat, and ENJOY!!
Also my photo editing tool has not managed to pick up on the whites in the egg white and they appear to have gone slightly “pixely”. Confession: I only learned food photography when I started this blog and I have absolutely no idea why this could have happened. But I have a dear friend who is a photographer and I will ask her and hopefully learn from whatever mistake I may have made 😆. Regardless, please do not get discouraged by the beautiful taste of this recipe 🥰.
Why are these Baked Eggs in Tomato Sauce good for?
I have raved about eggs and their health benefits before. This is because eggs are – next to being a complete protein – incredibly nutritious and contain quite a few Vitamins and Minerals. Eggs are high in Cholesterol. It is important to keep in mind that Cholesterol does not (or only minimally) affects the Cholesterol in your blood. In fact, it increases your “good” cholesterol levels. So unless you belong to a subset of individuals who have a genetic disorder that affects your cholesterol, please do not skip out on the egg OR indeed on the egg yolk. Not only is it delicious, but it also contains quite a healthy amount of Vitamin D.
Sweet, juicy tomatoes. There is nothing better when they are ripe and freshly grown (I find 🤷♀️). They definitely elevate this dish and provide the base for cooking the eggs. Tomatoes contain Vitamin C, K1, Potassium, and Folate. Vitamin K1 plays an important role in blood clotting and prevents excessive bleeding. Tomatoes also contain an antioxidant called “Lycopene”. Lycopene is most abundant in the skin of the tomato and more so in dark red tomatoes. Initial studies have shown that tomatoes may help in preventing lung, prostate, and stomach cancers. Whereas the Lycopene is deemed to be responsible for this benefit, further studies are needed in order to fully confirm this hypothesis.
Love ’em or hate them… but if you do love them you are in for deliciousness that at the same time provides you with an awesome source of (monounsaturated) healthy fats! These fats are helping your body to decrease inflammation and lower the risk of heart disease. Olives are also high in Vitamin E. Vitamin E is a potent antioxidant that helps to protect the body’s cells from damage by free radicals. Not to forget that olives are super versatile and can easily be added to salads, pasta sauce, or enjoyed as a snack 🤗.
How can I adjust this recipe to my dietary requirements?
This recipe is both vegetarian and paleo-friendly. It is also nut-free. Depending on the type of bread you are using, you could also make this recipe grain-free by using grain-free bread (it would likely then not be nut-free as nuts are a popular replacement for grains in bread baking). Due to the eggs being used in the dish, this recipe can unfortunately not be adjusted to be made vegan.
And there you have it for this week!! I hope you enjoy this delicious recipe for your next brunch or a lazy weekend. Please let me know how you get on in the comments below and over on Instagram under @life_and_lemons_foodblog and with #lifeandlemonsfoodblog.
Baked Eggs in Tomato SauceCourse: BreakfastCuisine: ItalianDifficulty: Easy
This Italian-inspired baked eggs in tomato sauce dish has depths of flavor from the spices, olives, and tomatoes and is great for a brunch on the weekend!
½ tsp ghee
2 cloves garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp dried herbs de Provence (if not on hand add more of basil and oregano)
½ tsp paprika
½ tsp salt
1/8 tsp cayenne pepper
1 – 1.5 cups chopped greens (e.g. spinach, kale – optional)
800ml chopped tomatoes in sauce (ca. 2 cans)
1 heaping tbsp capers, roughly chopped
Ca. ½ cup (60 gr.) olives
Chopped, fresh basil for garnish
Bread and butter for serving
- Pre-heat oven to 180 degrees (350 Fahrenheit)
- Chop onion and garlic. In an oven-proof pan, over medium heat melt the ghee and fry both off both until translucent (ca. 6 – 7 minutes)
- Add the dried oregano, basil, herbs de Provence, paprika, salt and cayenne. Stir for ca. 1 minute until onion and garlic are covered in spice. Add the chopped greens and let welt for ca. another 2 minutes
- Now add the chopped canned tomatoes, along with the capers and olives. Depending on the consistency of the tomatoes you may want to add a tiny bit of water to the pan (I added around 3 tbsp). Let simmer for ca. 3 – 4 minutes
- Now crack the eggs into the sauce and let cook for ca. 5 minutes. Transfer to oven and continue to bake until desired egg consistency is reached (ca. 10 – 15 minutes). The tomato base easily holds between 4 to 6 eggs
- Serve in pan alongside bread and butter. Enjoy!!