Italian Baked Eggs in Tomato Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, keto, low-carb
282 cal
18g protein
12g carbs
18g fat
per serving · estimated
Ingredients
- 4 eggs
- 9 1/2 oz canned crushed tomatoes
- 2 garlic cloves
- 1 1/4 tbsp fresh basil
- 1/4 cup parmesan
- 1 1/4 tbsp olive oil
- 1/4 tsp dried oregano
Method (tap to check — screen stays awake)
- Heat the oven to 375F. 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.
- Transfer the skillet to the oven and bake 8 to 10 minutes, until the whites are set but the yolks stay soft.
- Top with parmesan and basil and serve with bread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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