Tomato Baked Eggs

Savory baked eggs in a rich tomato sauce, perfect for a warm, comforting breakfast.

Allowed for Ideal Protein phases 1 to 3.

Serving size

2

Ingredients

  • 2 Tomatoes
  • 2 Garlic Cloves
  • 1 tbsp. Olive Oil
  • 4 Large Eggs
  • 2 tbsp. Chopped Parsley or Chives
  • To taste Salt and Pepper

Preparation

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the tomatoes and cut them into thick slices, about ½ inch each, and arrange the tomato slices in a single layer in a baking dish or oven-safe skillet.

Step 3

Sprinkle the minced garlic over the tomatoes and drizzle the olive oil over the tomatoes and garlic. Season with salt and pepper to taste.

Step 4

Place the baking dish in the preheated oven. Bake for about 10-12 minutes, or until the tomatoes are just starting to soften.

Step 5

Remove from the oven and make four small wells in the tomatoes using a spoon. Carefully crack an egg into each well. It’s okay if some of the egg white spills over.

Step 6

Season the eggs with a little more salt and pepper.

Step 7

Bake for another 8-10 minutes, or until the egg whites are set but the yolks are still runny. You can adjust the cooking time based on how well done you prefer your eggs.

Step 8

Once done, take the dish out of the oven. Sprinkle the chopped parsley or chives over the baked eggs and tomatoes.

Step 9

Serve hot and Enjoy!

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