Eggs Baked In Tomato Sauce
This delightful recipe combines the simplicity of eggs with the richness of tomato sauce and Parmigiano-Reggiano cheese for a flavorful and satisfying meal. Perfect for a leisurely breakfast or brunch, these baked eggs in tomato sauce are sure to impress your taste buds with their delicious combination of ingredients. Let the steam oven work its magic as you prepare this dish that is both comforting and elegant.
— Constant Cookbook
Ingredients
- 1/2 cup tomato sauce
- 1 Tbs. chopped fresh flat-leaf parsley
- 4 eggs
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- Oil four 5-oz. ramekins. Put 2 Tbs. tomato sauce and a pinch of parsley into each ramekin; reserve the remaining parsley for garnish. Break an egg into each ramekin.
- Place the ramekins on the baking tray of a Cuisinart steam oven. Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 250°F according to the manufacturer’s instructions. Bake for 12 minutes. Check the ramekins; if the egg whites have not set, return the ramekins to the oven and bake for 2 to 3 minutes more.
- Season the eggs with salt and pepper. Sprinkle with the remaining parsley and the cheese and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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