Baked Eggs Recipe
with housmade pomodoro sauce and red peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baked Eggs with Homemade Pomodoro Sauce and Red Peppers
Method
Directions for Baked Eggs with Homemade Pomodoro Sauce and Red Peppers
- 1
- 2
Sauté the Vegetables
Add the chopped red bell pepper and minced garlic cloves to the saucepan. Sauté for about 5 minutes until they are soft.
- 3
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
- 4
Add Fresh Basil
Once the sauce has thickened, stir in the chopped fresh basil and remove from heat.
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Assemble the Dish
Spread the pomodoro sauce evenly in a baking dish. Make four small wells in the sauce and crack an egg into each well.
- 7
Bake the Eggs
Sprinkle the grated parmesan cheese over the eggs and season with additional salt and pepper. Bake in the preheated oven for 12-15 minutes or until the egg whites are set but the yolks are still runny.
- 8
Serve
Remove from the oven and let cool for a minute. Serve warm with crusty bread to soak up the sauce.