Baked eggs in tomato sauce
Description
The dish is prepared without unnecessary complications. Tired of the usual scrambled eggs for breakfast? Baked eggs in tomato sauce are the perfect choice for a hearty late breakfast. The eggs can also be served with pasta or topped with hollandaise sauce. The dish is ready to be served.
Instructions
- 1
Step 1
1. To make the sauce, dice the onion and carrot, mince the garlic, and chop the basil leaves. Heat olive oil in a small saucepan over medium heat and sauté the onion, carrot, and garlic until tender, about 5–7 minutes.
- 2
Step 2
2. Add red pepper flakes, tomato puree, oregano, and basil, mix well.
- 3
Step 3
3. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally to prevent burning.
- 4
Step 4
4. Remove from heat and let cool slightly, then blend with an immersion blender or transfer the sauce to a regular blender and blend. The sauce can be prepared up to a week in advance and reheated before use.
- 5
Step 5
5. Pour 1/4 cup of warm sauce into each of 8 baking dishes. Top with 2 teaspoons of goat cheese.
- 6
Step 6
6. Break an egg into each mold, sprinkle with salt, and bake in a preheated oven at 220 degrees for 15–20 minutes, until the egg whites are firm but the yolks are still soft.
- 7
Step 7
7. Toast the bread slices until golden brown and cut into triangles. Garnish the portions with fresh basil, if desired, and serve immediately with the toasts for dipping into the yolk and sauce.