Italian Baked Eggs

By Joelene

MIX IT UP: Swap 1 cup tomatoes with 1 cup diced roasted red peppers; basil with mint. Add 1/2 tsp cumin and 1/4 tsp cayenne.
Tip
MIX IT UP Swap 1 cup tomatoes with 1 cup diced roasted red peppers; basil with mint. Add 1/2 tsp cumin and 1/4 tsp cayenne.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, chopped
• 1 28 - ounce can crushed tomatoes
• 1/2 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 eggs
• 4 ounces smoked or regular fresh mozzarella, sliced
• Crusty bread

Preparation

Step 1

Heat oven to 400 degrees. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, 1/4 cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.
Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400 degrees on top rack until egg whites are set, about 8 minutes.
Carefully remove skillet from oven. Scatter remaining 1/4 cup basil on top and serve immediately with crusty bread.