recipes:main_dish:veggie:baked_eggs_in_tomato_and_parmesan
Table of Contents
Cheesy Shakshuka
Prep: 15 minutes Total: 40 minutes Serves 4
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed dried rosemary
- 2 cans (15 ounces each) diced tomatoes in juice
- 1 can (15 ounces) crushed tomatoes
- 1/4 cup grated Parmesan
- Coarse salt and ground pepper
- 8 large eggs
Directions
- Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
- In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
source: http://thebittenword.typepad.com/thebittenword/2009/04/baked-eggs-in-tomatoparmesan-sauce.html
tags: vegetarian, pareve
recipes/main_dish/veggie/baked_eggs_in_tomato_and_parmesan.txt · Last modified: 2023/05/14 19:17 by admin