Post by Loupy on Nov 29, 2014 19:08:37 GMT -7
Gluten Free Eggs Baked in Tomato Sauce
From: Carol Kicinski @https://simplygluten-free.com/
The Holidays have snuck up on us this year, and with the wonderful chaos that comes along for the ride, you may be looking for an easy dish to pop in the oven, fuss free. Even better, here's a breakfast, brunch or dinner recipe! These Eggs Baked in Tomato Sauce might just make life a little easier this holiday season.
A gluten free recipe that serves 4.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 (15-ounce) can of diced tomatoes
1½ cups tomato sauce
Kosher salt
Black pepper
8 large eggs
¼ cup Parmesan cheese, grated - optional
Directions
Preheat oven to 350 degrees.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and cook for 5 minutes or until softened.
Add the garlic and cook for 30 more seconds.
Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated.
Add the tomato sauce and cook for another 5 minutes.
Season to taste with salt and pepper.
Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets.
Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper.
Sprinkle the Parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.
From: Carol Kicinski @https://simplygluten-free.com/
The Holidays have snuck up on us this year, and with the wonderful chaos that comes along for the ride, you may be looking for an easy dish to pop in the oven, fuss free. Even better, here's a breakfast, brunch or dinner recipe! These Eggs Baked in Tomato Sauce might just make life a little easier this holiday season.
A gluten free recipe that serves 4.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 (15-ounce) can of diced tomatoes
1½ cups tomato sauce
Kosher salt
Black pepper
8 large eggs
¼ cup Parmesan cheese, grated - optional
Directions
Preheat oven to 350 degrees.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and cook for 5 minutes or until softened.
Add the garlic and cook for 30 more seconds.
Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated.
Add the tomato sauce and cook for another 5 minutes.
Season to taste with salt and pepper.
Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets.
Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper.
Sprinkle the Parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.
