Before I tell you about this amazingly easy breakfast dish I feel you should know the story behind it. These little tomato baked eggs kind of saved my blogging mojo this weekend. I had a rough week with cupcakes that deflated in the oven, a yogurt post for a company that went sour and way too much money spent at the grocery store (I really wish the third trip to whole foods was actually was a pair of shoes…) Anyways, it’s classic breakfast recipes like these that remind me that I love what I do and to 100% keep doing it! These baked Italian eggs have a timeless flavor that can be made any time of the year with canned tomatoes. They are easy on your wallet and can feed a crown quickly and efficiently. I got your back for those unexpected guests that turn up on whim! Enjoy!
Italian Baked Eggs
3-4 Tablespoons of tomato sauce
3-4 Tablespoons of canned fire roasted tomatoes
1 Whole egg
1-2 Tablespoons of parmesan cheese
1 Teaspoon of chopped fresh basil
Salt + Pepper
Olive oil for drizzle
Preheat your oven to 350 degrees F
Fill each ramekin with tomato sauce; fire roasted tomatoes, 1 egg (do not whisk), cheese, basil and sprinkle with salt and pepper. The goal is to get each ramekin full with ingredients. Keep it simple!
Bake for 20-25 minutes until egg white is no longer translucent (23 minutes seemed to be efficient). Toast baguette and drizzle with good olive oil. Enjoy!