I enjoyed the pesto potato baked eggs (the one on the right) more just because I love pesto but the tomato sauce baked eggs (on the left) is fantastic as well.
Tomato Sauce Baked Eggs
Adapted from La Buena Vida
Serves 2
Ingredients
4 eggs (2 per person)
1/2 of a jar of tomato sauce (12 oz or about 1 1/2 cup)
fresh or dried thyme (or any herb)
2 tbsp mozzarella or parmesan cheese
salt and pepper
Instructions
Preheat oven to 375 degrees.
Spray a baking dish with oil spray and add half of a jar of tomato sauce and cheese. Crack 4 eggs evenly spaced out on top of the sauce. Season with salt and pepper. Sprinkle herbs on top.
Place in the oven and bake for 15-25 minutes, until preferred egg doneness. You want the whites to be firm and the suace to bubble. Serve with toast, using it to soak up the tomato sauce, and a green salad.
Pesto Potato Baked Eggs
Adapted from Notions & Notations of a Novice Cook
Serves 2
Ingredients
1 medium sized potato, thinly sliced
2 eggs
3 tbsp pesto
1 tbsp olive oil
1 tsp minced garlic
1 tbsp fresh basil
salt and pepper
Instructions
Preheat the oven to 350 degrees.
Heat a skillet with olive oil on medium heat. When the oil is hot, toss the potato slices in with the olive oil, and add garlic and salt and pepper. Cook the potato for about 5 minutes, until just cooked. You can check to see if it's cooked by putting a fork through it. If it goes in smooth, the potatoes are done.
Remove the potato slices from the skillet and place them in a baking dish. Spoon in the pesto and toss to evenly coat. Place the eggs, making sure the yolks don't break, and basil on top and season with salt and pepper. Place in the oven and bake for 15-20 minutes, until the eggs are just set.
