Thursday, June 2, 2011

Baked Eggs with Tomatoes

Now this one... this one is one of my most favorite dishes. Before Jordan and I got married, I read through an entire italian food cook book I bought at TJ-Maxx called The complete book of Italian cooking by Carla Capalbo. One recipe stuck out because of how healthy and delicious it sounded! I gave it a whirl... and it was awesome!

Prep: 20 min
Cook: 20-30 min
Serves: 3 large or 6 small
Level: mostly easy!

4 Tbsp olive oil
1 small onion
1 lb tomatoes, peeled, seeded and chopped
2 Tbsp chopped fresh basil
6 eggs
salt and ground black pepper
1 Tbsp butter
chopped fresh parsley to garnish
parmesean or mozerella cheese

Ok, so this book is calling for like freshy freshy, but I bought a pound can of chopped tomoatoes, used my can of chopped basil and parsley, and didn't use any butter. I also added:

1/2 lb of ground turkey
a few heads of broccoli chopped
a large handful of spinach leaves chopped

Step one:
Heat the oil in a pan and add the onion, cook until soft and golden.
Step two:
Preheat the oven to 375 degrees
Brown the turkey in a seperate pan and drain.
When the onion is soft and golden add the tomatoes and cook for about 5 minutes. Stir in the spinach leaves, broccoli, turkey, and basil.
Transfer mixture to baking dish
Step three:
Break the eggs one at a time and slip them into the dish in one layer on top of the mixture. The goal is to have the eggs, yoke unbroken laying on top of the dish. Then sprinkle either mozerella or parmesean over eggs. Cover the dish and bake in the oven. the book says for 7-10 minutes, but since I add so much extra, I bake mine for a good 20-30 minutes until the eggs ontop are set. Serve at once! Brace yourself for the deliciousness!
This also makes a great breakfast!

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