This baked eggs recipe features a flavorful and lightly spiced tomato jam that perfectly complements the creamy yolks. It's a simple and delicious breakfast or brunch option.
Ingredients: 4 large eggs. 1 cup diced tomatoes. 1/4 cup diced onions. 1 clove garlic, minced. 1/2 teaspoon cumin powder. 1/4 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. Fresh cilantro leaves for garnish.
Instructions: Preheat your oven to 375F 190C. Heat olive oil in an oven-safe skillet over medium heat. Add diced onions and saut until translucent, about 2-3 minutes. Stir in minced garlic, cumin powder, and chili powder, and cook for another 1-2 minutes until fragrant. Add diced tomatoes, salt, and pepper. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes. Create 4 small wells in the tomato mixture with a spoon. Carefully crack an egg into each well, ensuring the yolks remain intact. Season the eggs with a pinch of salt and pepper. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny. Remove from the oven, garnish with fresh cilantro leaves, and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Jennifer Crow
