Tomato-Baked Eggs

Tomato-Baked Eggs
Makes 4
Prep 10 m
Cook 5 m
Bake 12 m


  1. 1 of 1 In a medium pot, heat 1 tbsp extra-virgin olive oil over medium. Stir in 1/2 cup diced yellow onion and 2 cloves sliced garlic. Cook 3 to 5 minutes, until softened. Stir in 1 jar (24 oz) marinara sauce and bring to a simmer. Stir in 1 cup packed, torn basil and 1/4 tsp black pepper. Evenly ladle sauce into four 2-cup baking dishes. Crack 2 eggs into each dish and season with a pinch each of salt and black pepper. Bake at 400 degrees for 12 minutes, until egg whites set. Drizzle 2 tsp jarred pesto over each and garnish with more basil. Serve with bread, if desired.
Nutrition Information for Tomato-Baked Eggs
Servings Per Recipe: 4
Per Serving: 10 g sugar, 1 g fiber, 17 g carb., 5 g sat. fat, 20 g Fat, total, 310 kcal cal., 990 mg sodium, 18 g pro.