Sunday, February 22, 2015

Baked Eggs and Tomato




One of my favorite things about the weekend is breakfast.  I love being able to wake up, leisurely  drink my coffee and make breakfast without the hustle and bustle of the weekday morning routine.  I have a bad habit of making biscuits and gravy when it's cold out but today I wanted to eat a little healthier.  I was thinking it would make me forget about the foot of snow outside and the fact that it was sleeting, raining and snowing all at the same time.  It actually worked.  For about 5 minutes.  Hence, baked eggs with tomatoes was created in my kitchen and it did not disappoint.

Delicious tomatoes, cooked with onion, garlic and oregano will create a scent in your kitchen so heavenly, that you'll think you've been transported to Italy.  Or maybe Greece.  Regardless, you'll think you've been transported out of your winter of discontent.   Top that tomato mixture with an egg and some cheese, pop it in the oven and wait for the magic to happen.  It. Is. Glorious.  I chose individual ramekins for this dish but you could certainly pop it in an 8x8 baking dish as well.

Since I've eluded to it twice, I might as well go ahead and rant about the weather.  I cannot take it anymore.  I need green grass, tulips, daffodils, hyacinths and most importantly, sunshine that doesn't blind you from reflecting off that white stuff that has taken over Kentucky.  Ick.  And that is why, I'll be leaving for Florida next week.  Seriously.  My bff and I will be leaving on a jet plane and heading to the happiest place on earth.  Thank goodness.

On that note.  I'm going to post this recipe and start laying out some summer clothes to pack--if I can find them buried beneath all of the warm, winter clothes I've had to live in lately.

Baked Eggs and Tomato

Serves 4

1 (14.5 ounce) can diced tomatoes
1 small onion, diced
2 garlic cloves, diced
1 teaspoon dried oregano
4 eggs
1/4 cup shredded cheese (I used an italian blend)
Green onions for garnish
Olive oil

Preheat oven to 400 degrees.

Heat about 1/2 tablespoon of olive oil in a sauce pan over medium heat.  Sauté onions for about 5 minutes or until the start to turn translucent.  Add garlic and sauté for another 2 minutes.  Add tomatoes, juice and all.  Reduce heat to medium low and simmer for about 15-20 minutes.

Spray ramekins or baking dish with non-stick spray.  Add tomato mixture to the bottom of dish.  I used about 2-3 tablespoons for the ramekins.

Crack 1 egg on top of the tomato mixture.  Top with cheese.  I used about a tablespoon for each single serving.

Bake in a 400 degree oven for 15 minutes or until eggs have reached desired doneness.

Top with green onions and serve with crusty bread.  Enjoy!




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