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Baked Eggs in Tomato Sauce Recipe

This baked egg in tomato sauce recipe can be adapted with whatever you have on hand. Spice it up with some jalapenos, or give it an Italian flare!

Servings: 6

Active time: 15 minutes

Total time:

Ingredients

  • 1 Tbsp olive oil
  • 1 c chopped onions
  • 2 garlic cloves, very thinly sliced
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 Tbsp tomato paste
  • 1/4 tsp crushed red pepper flakes, or to taste
  • course ground black pepper to taste
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • chopped fresh parsley to taste

Preparation

  1. Preheat oven to 400°F.
  2. Heat oil in large oven-safe nonstick skillet over medium heat. Add onions; cook about 5 minutes until onions begin to soften, stirring occasionally. Add garlic; cook and stir 1 minute.
  3. Meanwhile, chop tomatoes. Add tomatoes and their liquid to skillet with onion mixture. Stir in tomato paste and red pepper; continue cooking 3 minutes. Season with black pepper. Remove from heat.
  4. With the back of a large spoon make 6 evenly spaced indentations in the tomato sauce. Carefully crack eggs individually into small custard cup or bowl and pour into indentations.
  5. Bake 8 - 10 minutes for runny yolk eggs, or as desired. Season with salt and pepper. Sprinkle with parsley.

Variations

Italian-Inspired Baked Eggs in Tomato Sauce

  • Prepare as directed in Step 2. Stir in 1 teaspoon freeze-dried Italian seasoning.
  • In Step 3, dollop 3 tablespoons prepared basil pesto over tomato sauce. Using a rubber spatula, swirl pesto into sauce.
  • Continue with Step 4.
  • In Step 5, sprinkle 1/2 cup shredded mozzarella cheese around eggs; do not cover eggs. Bake as directed. Sprinkle with sliced fresh basil.

Tex-Mex Inspired Baked Eggs in Tomato Sauce

  • Prepare as directed in Step 2, adding 1 minced jalapeno pepper along with the garlic.
  • In Step 3, dollop 3 tablespoons cilantro pesto over tomato sauce. Using a rubber spatula, swirl pesto into tomato sauce.
  • Continue with Step 4.
  • In Step 5, sprinkle 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (or 1/2 cup crumbled queso fresco) around eggs if desired; do not cover eggs. Bake as directed. Sprinkle with chopped cilantro, if desired.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 130
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 290mg (12% DV)
Total
Carbohydrate
9g (3% DV)
Dietary Fiber 3g (12% DV)
Sugars 5g
Protein 8g
Vitamin A 15%
Vitamin C 30%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.