Italian Baked Eggs in Tomato Sauce
Italian · 20 min · vegetarian, gluten-free, keto, low-carb
282 cal
18g protein
12g carbs
18g fat
per serving · estimated
Ingredients
- 6 eggs
- 14 oz canned crushed tomatoes
- 2 garlic cloves
- 2 tbsp fresh basil
- 1/4 cup parmesan
- 2 tbsp olive oil
- 1/2 tsp dried oregano
Method
- Warm olive oil and sliced garlic in an ovenproof skillet, then add crushed tomatoes and oregano.
- Simmer the sauce 5 minutes until slightly thickened.
- Make wells and crack in the eggs; season with salt.
- Cover and cook over low heat 6 to 8 minutes until whites set but yolks stay soft.
- Top with parmesan and basil and serve with bread.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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