Baked Eggs with Tomato & Feta

By mirelsonp

Eggs are baked in a seasoned fresh tomato sauce and topped with feta cheese. Serve with some good crusty bread toasted to soak up the deliciousness.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 (28-ounce) can whole plum tomatoes
• 2 tablespoons whole-grain mustard
• 1 teaspoon red pepper flakes
• 1/4 cup heavy cream
• Kosher salt and freshly ground pepper
• 8 eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley, or oregano

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 400°F.

In a saute pan over medium heat, warm olive oil. Add onion and saute until lightly browned, 6 to 8 minutes. Add tomatoes, reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes and cream. Season with salt and pepper.

Divide tomato mixture evenly among 4 ramekins. Carefully crack 2 eggs into each ramekin and use a spoon to gently swirl egg white into tomato mixture, leaving yolk intact and uncovered. Season yolks lightly with salt and pepper. Bake until egg is cooked to your liking, 10 to 15 minutes. Sprinkle with feta and parsley and serve.

Recipe source: Williams-Sonoma