Breakfast and I aren’t exactly the best of friends, and I have been known to skip it more often then I should. I know, I know, it is the most important meal of the day, but for me, most days it’s a chore. I am not a big fan of baked goods, muffins, pancakes etc. I do love my Egg McMuffins, and although they don’t take long to prepare, I usually enjoy the extra 5 minutes in bed, and run out the door a few minutes behind!
However, come weekends, all bets are off and if CH even mentions going out for brunch (or the word mimosa!) I am there, sometimes still in my pj’s. But, as much as I love going out for brunch, I do also enjoy making brunch at home on a lazy Sunday morning, when I really don’t have to get out of my pj’s. CH loves my scrambled eggs, we love this breakfast hash recipe, and now we have a new favourite – baked eggs in tomato sauce.
A few weekends ago, I wanted to make a brunch for us to enjoy, especially because we had planned to go exploring the city later that day. But, I wasn’t sold on the usuals, so off to my Google reader I went, and I started looking at my starred items. It wasn’t long before I came across Good Thymes & Good Foods Baked Eggs in Tomato Sauce recipe, and it was on our table not that long after.
For starters, the recipe was so simple, it was literally in my oven in under 20 minutes, and on our table under 40 minutes – that’s shorter than waiting in line at your favourite brunch place on a Sunday morning (or at least at Lady Marmalade in Toronto, which is amazing if you haven’t tried it). I made a few changes, including adding goat cheese (our favourite cheese – but use whatever you like!) and I used fresh tomatoes instead of canned tomatoes.
These would be great for dinner, or if you have company over for Sunday brunch – they are absolutely scrumptious. Oh, and make sure you toast up some bread with a little garlic butter, or an English muffin (I just toasted 2 English muffins, buttered them and sprinkled with garlic powder and then cut them into strips – so that dipping into the eggs was easier!).
Baked Eggs in Tomato Sauce
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes for sauce, 15-20 minute for eggs
- 2 TBSP olive oil
- 3 garlic cloves, minced or grated
- 1 small shallot, diced
- 3 cups cherry tomatoes, diced in half
- 1 tsp sugar (optional, depending on how acidic your tomatoes are)
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 2 generous TBSP goat cheese (or your favourite cheese)
- salt and freshly ground black pepper, to taste
- 4 large eggs
Preheat oven to 350° F and set two 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet lined with foil. Set aside.
*Note – I used four smaller ramekins, two for each of us, and just divided the ingredients equally*
In a medium sized saucepan, heat the olive oil over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the garlic to the pan and cook for an additional minute or two.
Add the diced tomatoes and herbs to the saucepan and stir well to combine.
Bring the mixture to a gentle boil, season with S&P and allow mixture to cook over medium-low heat for 10-15 minutes, using the back of a spoon to break apart the tomatoes. Taste the sauce and adjust seasoning (add in sugar to balance, splash of hot sauce if you like spicy, S&P).
When the sauce is ready, place 1 TBSP of goat cheese in each ramekin. Divide the tomato sauce evenly between both ramekins, reserving ½ cup of the sauce.
Crack 2 eggs into each ramekin. Cover the whites/outside of the eggs, leaving the yolk exposed, with the reserved sauce.
Place the baking sheet in the oven and bake until egg whites are set and yolks are cooked to desired doneness, 15-20 minutes.
Serve with toast, English muffins or garlic bread.
Recipe adapted slightly from Good Thymes & Good Food, originally from Everyday Food