Monthly Archives: October 2011

Baked Breakfast Eggs in Tomato Sauce

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


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Mom’s Ribs

These ribs bring me back the best of the summer…barbeques on the back deck, the smell of fresh cut grass, white wine spritzers, the warm sunshine glowing over the BC mountains…okay, you get it, right?  I feel as though there are at least a few more weeks of sunshine, warm temperatures and grilling left, so I thought I’d share this recipe with you – even though it is currently 6 degrees and raining today.  Even if summer is over, these ribs belong on your table and will be devoured, no matter what season it is.

This recipe isn’t fancy, it isn’t complicated, but it is definitely delicious.  My Mom has been making these for years, this is “her” rib recipe, and although I am sucker for dry ribs, I will never say no to these (even if they are slightly sweet!). These ribs absolutely meet the finger licking criteria, and everything else a good rib is supposed to deliver.


Mom’s Ribs

Yield:  4 – 6 servings
Prep Time: 15 minutes
Cook Time: 2.5 hours

Ingredients – Ribs:

  • 2.5kg of pork or beef ribs (we prefer pork), cut into individual ribs
  • 1 large onion, coarsely chopped
  • 5 cloves of garlic, smashed
  • 1 large green pepper, coarsely chopped
  • S&P

Ingredients – Rib Sauce:

  • 2 cups of ketchup
  • 1 cup of white vinegar
  • 1/4 cup Worcester sauce
  • 1/4 cup soy sauce
  • 2 cups brown sugar, packed
  • 2 tsp dry mustard


In a large stockpot, place the ribs, onion, garlic, green pepper and a generous amount of salt & pepper.

Fill the pot with cold water, until it covers all of the ribs.

Over high heat, bring the water to roaring boil. Immediately once it reaches a hard boil, reduce the heat to medium-low and simmer for 1.5 hours, stirring occasionally.

While the ribs are cooking on the stove-top, place all of the sauce ingredients in a glass bowl and whisk together until well incorporated.

Once the ribs have been cooking for 1.5hrs, preheat the over to 275 degrees and line two baking sheets with tinfoil paper.

Remove the ribs from the stove, drain water and toss the ribs back into the pot.

Add all of sauce to the pot, and toss to coat – ensuring that each rib gets well coated.

Remove the ribs with tongs, and place individually on the baking sheet, allowing for a little room between each rib.

Bake at 275 for 45 minutes to 1 hour, basting the ribs occasionally with the leftover sauce (that is in your pot).

Serve with coleslaw, potato salad, cornbread, or spaghetti.

Recipe From JBean’s Mom’s Cuisine

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