Eggs in Tomato Sauce
A great appetizer or side dish, serve with your favorite crusty bread and fresh herbs for a delicious taste!
Make This Recipe
- 12 Eggland's Best eggs
- 1 small onion, diced
- 2 tablespoons butter
- 1 cup drained, canned petite diced tomatoes
- 1 teaspoon finely chopped rosemary
- Tabasco sauce, to taste
- Salt and pepper, to taste
- 3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees F.
Spray 12 ramekins or custard cups with non-stick cooking spray and set aside.
Bring a teapot of water to a boil and set aside.
Heat butter in a small saucepan and add onion; cook about 2 minutes or until onion is soft.
Add tomatoes, rosemary, salt and pepper to onions and simmer for approximately 8 minutes; add Tabasco sauce (more or less depending on taste).
Spoon 2 tablespoons of tomato sauce into each ramekin; break 1 egg into each ramekin on top of the tomato sauce and sprinkle with salt and pepper.
Arrange ramekins in a baking dish and pour boiling water in dish.
Bake for 10-12 minutes or until whites are firm and eggs are set.
Remove from oven and top each ramekin with 1 tablespoon of sauce and sprinkle with chopped parsley before serving.
Notes and Suggestions
Serve with your favorite crusty bread.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|
|Fat||6g (63% calories from fat)|