One-Pan Tomato-Ricotta Baked Eggs
Recipe: #22966
February 26, 2016
Categories: Breads, Eggs, Brunch, Gluten-Free, High Protein, Vegetarian, Canned Tomatoes, Spicy, Kosher Dairy, more
"Looking for a new egg recipe that works for brunch, dinner, and every meal in-between, these baked eggs are hearty, savory, and delicious, and you only use one pan to make them!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (576.8 g)
- Calories 555
- Total Fat - 37.2 g
- Saturated Fat - 13.2 g
- Cholesterol - 453.6 mg
- Sodium - 2472.7 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 11 g
- Sugars - 12.8 g
- Protein - 34.9 g
- Calcium - 857.1 mg
- Iron - 4.2 mg
- Vitamin C - 58.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees.
Step 2
In a large oven-safe sauté pan, heat the oil over medium heat. Add the peppers and onions, and cook, stirring occasionally, for 10 to 12 minutes, until softened and browned. Add the tomatoes, garlic, jalapeño, basil, oregano, chili powder and paprika.
Step 3
Reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, until the vegetables are very soft and the liquid is thickened.
Step 4
Season with salt and pepper. Remove and discard the jalapeño.
Step 5
Using the back of a spoon, make 6 evenly-spaced holes in the mixture. Spoon ricotta into the holes and flatten the ricotta. Crack an egg on top of each filled hole.
Step 6
Top with the mozzarella and Parmesan cheese, and season with salt and pepper.
Step 7
Bake for 15 to 18 minutes, rotating halfway through, until the cheese has melted, the egg whites have set and the yolks are still runny.
Step 8
Serve immediately for soft eggs, as they will continue to cook in the pan. Enjoy with toast.
Tips
No special items needed.
0 Reviews
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