Simple Baked Eggs

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Clove garlic (~1/2 tbsp, large
  • 1 15-oz. can Tomatoes, no-salt added
  • 1/2 White onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Red pepper flake
  • 1/2 tsp Sea salt

Found on minimalistbaker.com

Description

Ingredients

• 1/2 white onion, diced
• 1 large clove garlic (~1/2 Tbsp), minced
• 1/2 tsp sea salt
• 1/4 tsp red pepper flake
• 1/2 tsp paprika
• 1 15-oz. can crushed tomatoes, no salt added
• 2 eggs
• OPTIONAL: Fresh cilantro, hot sauce and parmesan cheese for topping

Directions

• Preheat oven to 400 degrees F and lightly grease two oven-safe baking dishes (see photos).
• To a saucepan over medium-low heat, add 1 Tbsp olive oil. Then add onions, 1/4 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown. Add garlic and cook for another 2-3 minutes.
• Add paprika and red pepper flake and stir. Then add tomatoes and another 1/4 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.
• Taste sauce and adjust seasonings accordingly – I added a pinch of black pepper and a touch more salt.
• Divide the sauce evenly between two shallow baking dishes (I used oven-safe bowls) and top with 1-2 eggs each.
• Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.
• Top with fresh herbs (and cheese if not dairy-free) and serve with toast. Store any leftover sauce for future use.

Nutrition