Breakfast

Baked Eggs in Tomato-Parmesan Sauce is for Breakfast.

Baked Eggs in Tomato-Parmesan Sauce takes 15 minutes to prepare.

Baked Eggs in Tomato-Parmesan Sauce takes 40 minutes to cook.

Baked Eggs in Tomato-Parmesan Sauce makes 4 servings.

The ingredients for Baked Eggs in Tomato-Parmesan Sauce are:

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Here is how you make Baked Eggs in Tomato-Parmesan Sauce:

Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet. In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper. Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.Number of Servings: 4Recipe submitted by SparkPeople user UTAHNATALIE.

The nutritional information for Baked Eggs in Tomato-Parmesan Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.9

• Total Fat: 15.5 g
• Cholesterol: 429.9 mg
• Sodium: 364.6 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.0 g
• Protein: 16.1 g