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Baked Eggs with Potatoes and Tomato Sauce

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A hearty and wholesome baked egg dish featuring crispy potatoes and a rich tomato sauce, all cooked together in one skillet. Perfect for brunch, lunch, or a light dinner.

Ingredients

Scale
  • 4 large eggs
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Optional: grated Parmesan or feta cheese for topping

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In an oven-safe skillet, heat olive oil over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and crispy, about 10–12 minutes. Season with salt and pepper.
  3. Add chopped onion and garlic to the skillet and sauté for 2–3 minutes until softened.
  4. Pour in crushed tomatoes, paprika, oregano, and a pinch of salt. Simmer for 5–7 minutes until the sauce thickens slightly.
  5. Make small wells in the sauce and crack an egg into each well.
  6. Transfer the skillet to the oven and bake for 8–12 minutes, or until egg whites are set but yolks remain runny (or longer if firmer eggs are preferred).
  7. Remove from oven, sprinkle with fresh herbs and cheese if using, and serve hot with crusty bread.

Notes

  • For a spicier version, add red chili flakes or harissa to the tomato sauce.
  • You can use sweet potatoes instead of white potatoes for a twist.
  • This dish is naturally vegetarian and gluten free.

Nutrition

Keywords: baked eggs, eggs and potatoes, tomato sauce eggs, vegetarian brunch, Mediterranean eggs

Find it online: https://yumcove.com/baked-eggs-with-potatoes-and-tomato-sauce/