Baked Eggs with Tomatoes and Parmesan

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Yield: Serves: 4
Cost per Serving: $1.30
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 17g
  • Saturated fat: 7g
  • Protein: 16g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 390mg
  • Sodium: 728mg

Ingredients

  • 2 tablespoons unsalted butter, cut into small pieces (plus more for buttering dishes)
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh thyme
  • 2 cups tomato sauce
  • 8 large eggs
  • Salt and pepper
  • 2 tablespoons grated Parmesan

Preparation

  1. 1. Preheat oven to 425°F. Butter four baking dishes no more than 1-inch deep and large enough to hold two eggs. Rub insides and bottoms of each baking dish with half a clove of garlic, pressing hard. Discard garlic.
  2. 2. Divide 2 Tbsp. butter evenly among baking dishes and sprinkle with thyme. Spoon in equal amounts of tomato sauce. Use back of a spoon to form 2 indentations in tomato sauce and break 1 egg in each. Season with salt and pepper and sprinkle with Parmesan.
  3. 3. Place dishes on a rimmed baking sheet. Bake until egg whites are opaque and yolks are firm around edges, 13 to 15 minutes. Serve hot.
Note:

This recipe was previously published in All You, Back to School Special, July 2013.

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