Friday, April 04, 2014

Recipe for Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and these Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs are a great way to start out the day.  If you don't have any chives yet, thinly sliced green onions make a great topping.)

This is a dish with eggs, tomatoes, garlic, Parmesan cheese, and fresh herbs. Doesn't that sound like a combination that would have to taste good? Of course, I love eggs, and they're something I cook several times every week. I've made a lot of baked egg dishes in the form of breakfast casseroles or egg muffins, but eggs baked on a bed of tomato sauce was a new idea for me. I confess, the desire to cook this was partly inspired by the two little casserole dishes I found at the thrift store, and they turned out to be perfect for individual servings. But even if you cooked it in a bigger dish to share with a few people, this would make an interesting and impressive dish next time you're making brunch and want something that's a little unusual.

Start by sauteing chopped red onions and garlic, then add a can of organic diced tomatoes and fresh thyme and simmer until the tomatoes are slightly thickened. 

If you have a microplane grater like this, I'd use it to get the finely grated fresh parmesan cheese to go on top of the eggs, because you're only going to broil it a minute or so after you add the parmesan.

I put about 1/3 of the reduced tomatoes in the bottom of each of my little casserole dishes, saving the rest of the tomatoes to spoon around the eggs. (Next time I'd probably save a bit more.)

Then carefully break two eggs into each dish, spoon the rest of the tomatoes around them and put into a hot oven for a few minutes. Here is where the picture taking broke down, and I'm not sure why I failed to get a photo of the eggs before I added the cheese and broiled for a few minutes. Maybe because I worried that the yolks were cooking more quickly than I wanted them to! You could also cook this whole dish in a broiler-proof saute pan, so read on for more details of two ways to cook this.


Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs
(Makes 2 generous servings, or could be 4 servings as part of a brunch with other dishes, recipe adapted from Fine Cooking Make it Tonight)

Ingredients:
1 T extra-virgin olive oil
1/4 cup chopped red onion
1 tsp. finely minced garlic
1 can (14.5 oz.) diced tomatoes (I recommend good-quality organic tomatoes for this recipe.
1 T chopped fresh thyme leaves (other herbs such as oregano or basil could be used, but I would not use dried thyme)
4 eggs
2 T freshly grated parmesan cheese (or more)
1 T chopped fresh chives (optional, but the chives were great in this)

(Recipe Note: Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don't care about making individual servings, you could partially cook the eggs in a broiler-proof saute pan with the tomatoes, then put that pan under the broiler. I'll give instructions for both those options.)

Instructions:
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you'd like to cook this entirely in one dish.)

Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.

While tomatoes cook, preheat toaster oven to 450F (if you're planning to cook individual servings) and pre-heat broiler (for individual casseroles or to cook in one pan.)

When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)

If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you're cooking in individual casseroles, put casserole into toaster oven for about 5-7 minutes. (Whichever cooking method you're using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they're barely starting to cook.

Serve hot, either as is or with toast for dipping into egg.

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South Beach Suggestions:
Served alone, this dish would be approved for all phases of the South Beach Diet.  For phase two or three you could serve with whole wheat toast on the side.


Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas for Baked Eggs:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Southwestern Egg Casserole from Kalyn's Kitchen
Baked Eggs and Tomatoes from A Veggie Venture
Broccoli, Ham, and Mozzarella Baked with Eggs from Kalyn's Kitchen
Baked Eggs with Stewed Tomatoes and Polpette from Cook Almost Anything
Sausage, Mushrooms, and Feta Baked with Eggs from Kalyn's Kitchen
Baked Eggs from Tastes Like Home
Swiss Chard, Mozzarella, and Feta Egg Bake from Kalyn's Kitchen
Baked Eggs in Avocado from White on Rice Couple
Spinach and Mozzarella Egg Bake from Kalyn's Kitchen 
Baked Eggs with Bacon, Spinach, and Mushrooms from The Perfect Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
This recipe was originally posted for Weekend Herb Blogging, hosted by Cheryl from Gluten Free Goodness.  

Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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61 comments:

Bea said...

A lovely combination of flavors indeed. Cannot resist eggs cooked like this!

Pearl said...

i've never tried baked eggs - sounds very neat!

T.W. Barritt at Culinary Types said...

I really like individual casseroles, and this is such a beautiful egg dish. This is the sort of thing I would enjoy for a weeknight meal.

Michele said...

I know this dish is called eggs in purgatory and I've seen it so many times but never had it. Now that i've recently seen it on a few blogs and yours being the last I think it's a must for me to try this myself! That's it you pushed me! It looks fantastic! Did you dip your bread in it?

Zoe said...

I love baked eggs, so comforting!

Kalyn said...

Bea, me either; I'll definitely be making it again!

Pearl, I liked it very much.

TW, good point; this would make a perfect dinner besides being good for breakfast or brunch.

Michele, definitely I had to dip my bread in it, although one of my eggs had the yolk done more than I wanted1 Next time I'll watch more carefully about where I put it under the broiler. Hadn't heard of it called "Eggs in Purgatory," but sounds fun!

Lydia (The Perfect Pantry) said...

This is the type of dish I love to make for dinner, with a green salad on the side. The individual casserole dishes make a perfect-sized portion.

Katerina said...

Baked eggs have been on my list to try for awhile. Thanks for the reminder.

Kathleen said...

This looks wonderful!

Joanne said...

Egg dishes are my go-tos for quick, easy meals when I am starving and want dinner ASAP. I've never had baked eggs and these look beautiful.

Winnie said...

This looks fabulous!
I've been known to add tomato sauce to basic scrambled eggs but this looks much yummier!

Cookin' Canuck said...

What a colorful dish! And what a great flavor combination. I'm going to show up at your house for brunch one day!

Cora @ Cora Cooks said...

I recently made baked eggs for the first time too, and thought they were delicious. I like the herbs - so many possibilities I can see with this method. Love it!

Melissa said...

I have so been wanting to make this. I LOVE that issue of Fine Cooking. I bought it about 6 weeks ago and have made 8 recipes from it. It's marvelous.

Thanks for showcasing this one and pushing me to cook it. I've never had eggs on tomato sauce either but it just looks good. I'd have to do the one pan method, so thanks for the tips.

kathryn said...

What an absolutely lovely dish Kalyn. I make baked eggs quite regularly, but never with such a rich and delcious looking tomato sauce base. Love the few chives you've sprinkled on top as well. I'll be trying this out very soon.

burpandslurp said...

I love baked eggs! They get this really awesome texture, but it's so easy to over-bake the yolk, that is my worst fear!

The Italian Dish said...

I love, love baked eggs! These look great, Kalyn - your photo is great! I usually do mine with some pesto, but I love tomatoes and I will have to try this one!

Kalyn said...

Lydia, those little casseroles were a real score, only $1 each at the thrift store!

Katerina, me too! It was the casserole dishes that finally pushed me into trying them.

Kathleen and Joanne, thanks. I really liked how this turned out.

Winnie, tomato sauce in scrambled eggs sounds good to me, need to try that!

Dara, you'll be getting invited to the party when my house is finally done!

Cora, aren't they good.

Melissa, I am a rabid fan of Fine Cooking! Love all their recipes. I don't think I've had a bad one ever.

Kathryn, thanks. The idea of reducing the canned tomatoes with some other flavors worked out so well. I added the onion and left the herbs in for a bit more flavor.

Burp and slurp, next time I'll definitely watch more closely to keep the yolk very runny!

Italian Dish, thanks! That's my new office with the great light for photos. I'm loving it. Feel very lucky to have such a good place to work!

Maria said...

Josh will love these! He is an egg kind of guy:) Can't wait for tonight!

Lisa said...

Kalyn, wow, those look absolutely gorgeous. Love the step-by-step, too. A local restaurant that just expanded into serving breakfast is making something like this. Tagging to try ASAP. And I grow chives. :)

P.S. I covet your baking dishes also.

Kalyn said...

Maria, we're going to have fun! It will be fun to meet Chris too.

Lisa, those dishes were such a find! I love that kind of shopping. And yaay for chives, so great. I just started using them last year, not sure why I didn't get into them before.

katiez said...

I love egg dishes like this.... something about eggs and tomatoes... I even put them on pizza!

Michele said...

Gorgeous photos and this looks like a perfect summer dinner.

cookiecrumb said...

Brava! I made something *just* like this recently, and used individual dishes. Fun. I like your thrift store find.

Lisa said...

Your eggs dishes are always amazing. Yet another one I must try. Thanks for sharing this one!

Ninette said...

Looks delicious!

Pam said...

I've been seeing baked eggs pop up alot lately. I really want to try them.

I want some cute little casserole dishes too!

Nanci said...

This looks wonderful...
I do something that sounds a bit similar with your breakfast muffins. I reduce a mixture of tomatoes, onions, garlic and italian seasonings on the stove and use them for the veggies in the muffins. I also use monterrey jack cheese an a sprinkle of parmesan. I usually use fresh tomatoes, but I lived on these muffins with canned tomatoes all winter. YUM!

Kalyn said...

Katie, I think this is the first time I've tried eggs with this many tomatoes, but loved it! You're right, it's a great combo.

Michelle, thanks. Loving my new spot to shoot photos.

CC, great minds thinking alike and all that! Don't you love it when you make a find like this!

Lisa, I do like my eggs! Thanks.

Ninette, thanks.

Pam, you could think of something creative to do with dishes like this, I'm sure of it!

Nanci, very interesting idea. I never thought of tomatoes as a filling for egg muffins, but I bet they're good!

Kevin said...

What a tasty way to start the day! I have been wanting to try doing baked eggs in a sauce.

Wazzup said...

Oh my.... how lovely.

Yosha said...

I just had this for dinner and it was delicious!!! I made it with basil. Though I did have some mishaps - my yolks were a little too done and I just realized I forgot to add cheese! BAh! Oh well that just means I have to try again. Thanks for the recipe.

PS I am planning on using the leftover tomato on a pizza, totally looking fwd to it!

Kalyn said...

Yosha, so glad you liked it. And no worries, my yolks were definitely too done on one of my dishes too!

Coco Bean said...

Oh wow, I really think that we will be having this for dinner tonight!

Cheryl Harris said...

eggs were on sale last week...sounds like a good way to use some up!

The Culinary Chase said...

Beautiful & what a nice breakfast idea! Cheers!

SaysPhoebe said...

Kalyn, I don't know if you have an answer for this, but I'm open to all ideas! This recipe (like all your others) looks yummy, but I can't eat Parmesan cheese (I know, horror of horrors!) because it will trigger a migraine. I actually can't eat any aged cheeses. I could leave off the Parmesan, as I often do, but sometimes, a recipe just screams for it.
Do you have any suggestions for substitutions? I've tried the grated Soy and Rice alternatives, but they're a poor substitute.

Kalyn said...

I do think this recipe will taste pretty good without the cheese. I might try toasted bread crumbs on top of the eggs.

SaysPhoebe said...

I'll give it a try with bread crumbs in the morning! Thanks!

cinnamazon said...

Yummmmm, this was completely awesome!! I wanted to eat both servings!

Kalyn said...

Cinnamazon, thanks for the feedback! Glad you liked it.

Amy Green (Simply Sugar and Gluten-Free) said...

I've baked eggs and poached them in a curried tomato sauce. I like your version with red onions and herbs - it sounds so fresh.

Anonymous said...

Yesterday was Day 1 on the South Beach Diet for my husband and myself. For dinner, my husband and I tried your recipe for Tuscan Baked Eggs and LOVED them! I ended up overcooking the egg yolks because we waited too long to eat them, but they were still delicious. I can't wait to make it again! Thanks for sharing.

Kalyn said...

So glad you liked the recipe!

tom@roadsidecottagerecipes said...

I tried this recipe with duck eggs instead of chicken eggs and I must admit, it worked really well. On the whole, duck eggs are richer but the taste is wonderful.

Kalyn said...

Tom, very interesting. I've never had duck eggs, but I'd love to try them.

Ása said...

Tried The Tuscan baked eggs this morning and it was very good. I didn't have andy fresh herbs so I used a mixture of dried thyme, basil and oregano and it worked really well.

Kalyn said...

Glad you liked it!

Emily A. said...

This looks delicious!!! I've seen the Barefoot Contessa do something similar, but the tomato base looks like it will give the dish a lot more depth. Thanks for the recipe, Kalyn!

Kalyn said...

Emily, thanks. Hope you enjoy it.

MrsSpock said...

Just tried this last night and we loved it! So easy to make. We didn't have thyme, so I used dried oregano, fresh basil, and fresh chives.

Kalyn said...

So glad you liked it, and your fresh herbs sound like they would be wonderful in this.

Diana said...

First time baking eggs. This dish is amazing! I added some chopped chili peppers when cooking the onions and some freshly chopped basil with the rest of the seasonings.

Kalyn said...

Diana, so glad you enjoyed it! I like the sound of your version.

Rebekah Daphne said...

So good! Added some diced bell pepper, tarragon and salt to the tomato mixture, along with plenty of black pepper. I made it in my cast iron skillet with five eggs. After adding them to the tomato mixture, first I cooked them for three or four minutes over medium heat on the stovetop, then in a 450 degree oven for another four or five minutes. (We don't like runny yolks.) What a fun twist on breakfast.

Anonymous said...

Rebekah, glad you like it!

Grace Kehoe said...

I just made these eggs for my Dad and I as we're both doing the SBD. I just had to comment to say, YUM!! They were really, really tasty. Thank you so much for your recipes, they're making life on the diet a lot easier and tastier!!

Kalyn Denny said...

Grace, so glad you enjoyed it and I love hearing that my blog is helpful for you!

Lydia (The Perfect Pantry) said...

This is kind of a shakshouka, which is a dish I love for breakfast but never make at home. I don't know why not; it's such a great combination of flavors.

mountain mama cooks said...

I'm glad you reposted this one, Kalyn, it looks delicious and a great lazy weekend breakfast!

Jeanette said...

So glad you reposted this Kalyn - I've been thinking about making something like this for the weekend. Great recipe!

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