Tuscan Baked Eggs
- 1 T extra-virgin olive oil
- 1/4 cup chopped red onion
- 1 tsp. finely minced garlic
- 1 can (14.5 oz.) diced tomatoes
- 1 T chopped fresh thyme, oregano and basil
- 4 eggs
- 2 T freshly grated parmesan cheese (or more)
- 1 T chopped fresh chives
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned.
Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.
While tomatoes cook, preheat oven to 350F
When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)
If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes.
If you're cooking in individual casseroles, put casserole into oven for about 5-7 minutes. When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes in the oven 1-2 minutes, until cheese melts and the top of eggs look like they're barely starting to cook.