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

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

258 calories; fat 17g; saturated fat 7g; protein 16g; carbohydrates 12g; fiber 2g; cholesterol 390mg; sodium 728mg.
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