Baked Eggs with Herbs and Tomatoes

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It’s been awhile since I wrote a breakfast post which is funny because I have quite a few recipes for breakfast that I haven’t blogged yet. I thought that for today’s post, it’s got to be breakfast. Last weekend we made this easy and scrumptious Baked Eggs with Herbs and Tomatoes for brunch. I love that it is such a versatile recipe — you can vary the tastes by flavoring this very simple tomato sauce with some spices like curry or chili powder, or by adding pesto instead, or using a variety of herbs like basil, parsley or cilantro/coriander perhaps. The sky is the limit! For brunch, serve this with some crusty bread that you can use to mop up the sauce. 😀

You can adjust the amount of ingredients here depending on the number of eggs you are using or even the sizeof your skillet. You can make it on the stove top or bake it especially if you opt to sprinkle some cheese on top. If you want a a dairy-free version, there’s no need for baking. What a wonderful breakfast,  brunch or lunch option indeed!!! Enjoy!

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For a protein-packed, healthy and delicious breakfast - this BAKED HERBS with HERBS & TOMATOES has it all. So YUMMY, gluten-free and low-carb, too!

Ingredients


1 Tablespoon, Olive Oil
2 Garlic cloves, minced
1-2 medium Onions, chopped
4-5 Plum Tomatoes, diced (coarsely chopped through a food processor)
Salt and pepper, to taste
1 small bunch of cilantro (about 1/2 cup), rinsed and coarsely chopped, divided*
3-4 Eggs
1 cup Cheese (I used the Mexican blend) – optional

*Leave a little extra for garnishing.

Procedure

If you wish to add the cheese, then I suggest baking it. Preheat the oven to 375F.

Heat the oil in a large oven-safe skillet over medium heat. Saute the onion and garlic for about 3-5 minutes or until softened. Add the chopped/diced tomatoes and cilantro then season with salt and pepper (and spices if you wish to use some). Simmer for about 10 minutes until the tomatoes are soft and have released their juices.

Create 3-4 holes (depending on the number of eggs you are using) on the tomato mixture. 

Carefully crack an egg on each hole. 

Sprinkle the shredded cheese on top. Bake in the preheated oven for about 8-10 minutes or until the whites are set. If you wish to  make it on the stove top,  cook for about 5-6 minutes or until the eggs are done to your liking.

Sprinkle with some chopped Cilantro for garnish! Enjoy with some crusty bread!!!

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