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Wednesday, August 3, 2022

Recipe: Baked Eggs and Tomatoes

Rank: Easy

Time execution: 37 min

Can be served for: 4 persons


  • Butter, for ramekins

  • 3 tablespoons olive oil

  • 2 shallot, finely chopped

  • 3 cloves garlic, finely chopped

  • 2/4 teaspoon crushed red pepper flakes

  • 5 plum tomatoes, seeded and roughly chopped

  • 2 tablespoon tomato paste

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons chiffonade basil leaves, plus more for garnish

  • 4 eggs


  1. Preheat the oven to 475 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.

  2. In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.

  3. Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 23 to 25 minutes. Remove the ramekins from the oven, garnish with basil and serve.

Source: Baked Eggs and Tomatoes

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