Gluten Free Eggs Baked in Tomato Sauce Recipe

What You'll Need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 (15-ounce) can of diced tomatoes
• 1½ cups tomato sauce
• Kosher salt
• Black pepper
• 8 large eggs
• ¼ cup parmesan cheese, grated – optional

How to Make It

1. Preheat oven to 350 degrees.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.
3. Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets. Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper. Sprinkle the parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.

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