I mean, hubba hubba.
The baked eggs we tried weren’t vegetarian. Though amazing, I knew I wanted to try making a meatless version once we got home and to make it as simple as possible.
Last week I did just that and was so pleased with the result that I couldn’t wait to share this super simple, super hearty and very winter-friendly recipe with you guys. And it all starts with a luxurious 6-ingredient from-scratch sauce.
The most complicated part of this recipe is the sauce, and even that is super simple. You could forgo making your own from scratch altogether, but I’d say the 15 minute investment is totally worth the effort. Plus, you likely already have all the ingredients you need on hand.
Once your sauce is ready, bring on ze eggs. As many as your little heart pleases.
And whilst the eggies are baking away, toast up your toast! Yes, toast is required if you ask me (even if it must be gluten free!).
WOW, these bowls are amazing!
Loaded with tomato flavor
& Super satisfying
The best part? SO hearty yet less than 200 calories and 11 grams of protein per bowl! Plus, drippy yolks mixed with tomato sauce makes them perfect for sopping up with toast. Hello breakfast perfection much? Indeed.
These really make the perfect slow morning breakfast and can be easily multiplied for a crowd.
How fun would it be to have people over and let them customize their bowl with add-ins and toppings?
I see this recipe becoming a staple in our weekend brunch menu rotation, especially since we aren’t huge on sweets in the morning (unless it’s a donut, obviously). Enjoy!
- 1/2 white onion, diced
- 1 large clove garlic (~1/2 Tbsp), minced
- 1/2 tsp sea salt
- 1/4 tsp red pepper flake
- 1/2 tsp paprika
- 1 15-oz. can crushed tomatoes, no salt added
- 2 eggs
- OPTIONAL: Fresh cilantro, hot sauce and parmesan cheese for topping
- Preheat oven to 400 degrees F and lightly grease two oven-safe baking dishes (see photos).
- To a saucepan over medium-low heat, add 1 Tbsp olive oil. Then add onions, 1/4 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown. Add garlic and cook for another 2-3 minutes.
- Add paprika and red pepper flake and stir. Then add tomatoes and another 1/4 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.
- Taste sauce and adjust seasonings accordingly – I added a pinch of black pepper and a touch more salt.
- Divide the sauce evenly between two shallow baking dishes (I used oven-safe bowls) and top with 1-2 eggs each.
- Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.
- Top with fresh herbs (and cheese if not dairy-free) and serve with toast. Store any leftover sauce for future use.