Italian Baked Eggs
- 1 of 4 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.
- 2 of 4 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.
- 3 of 4 Carefully remove skillet from oven. Scatter remaining 1/4 cup basil on top and serve immediately with crusty bread.
- 4 of 4 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.
Servings Per Recipe: 4
Per Serving: 4 g fiber, 16 g pro., 16 g Fat, total, 232 mg chol., 7 g sat. fat, 19 g carb., 267 kcal cal., 679 mg sodium