Getting Saucy in the A.M.

This is one of my absolute favorite brunches on the weekend—a simplified spin on Middle-Eastern/North African shakshuka and the Italian classic, eggs-in-purgatory. It’s bright, bold, fresh, and quick to make. A breakfast that’ll get you going without weighing you down—perfect for a busy Saturday of gardening!

The best part about this baked egg dish? It’s SO customizable! It can be as simple or as elaborate as you like. If you don’t feel like turning on the oven, just make the whole darn thing in a skillet on the stovetop, simmering the eggs with the lid on just until set. Here are a few other ways to mix it up:

Stir one of these into the tomato sauce mixture:

• Canned chickpeas or black beans
• Roasted winter squash or zucchini
• Sauteed onions, bell peppers, and/or mushrooms
• Fresh or frozen corn kernels
• Blanched cauliflower or broccoli
• Sliced fresh or pickled jalapenos
• Chopped pickled pepperoncini peppers
• Chopped pepperoni
• Frozen peas or edamame beans

Top with one (or more!) of these:

• Crushed tortilla chips
• Toasted panko
• Toasted pine nuts or pepitas
• Sliced green onions
• Crisp-cooked pancetta or bacon
• Greek-style yogurt or sour cream
• Hot sauce
• Chopped pitted olives
• Crumbled feta or queso fresco

Easy Baked Eggs in Tomato Sauce

Annie

I know the combo of basil and chili powder seems odd, but it works here—I promise. The ricotta is entirely optional, but it does add a creamy, indulgent touch and makes it a little more special.

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Course Breakfast

Ingredients

  

• 1 cup homemade tomato sauce or one 8-oz can tomato sauce
• 2 Tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. dried basil, crushed
• 1/2 to 1 cup whole-milk ricotta cheese (optional)
• 6 free-range eggs
• 1/2 to 3/4 cup shredded Cheddar, Monterey jack, or Muenster cheese
• 2 Tbsp. grated parmesan and/or pecorino cheese
• Chopped fresh chives, basil, parsley, or cilantro
• Toasted baguette or pita bread

Instructions

 

• Preheat oven to 325°F. In a 1½- to 2-qt. shallow baking dish combine tomato sauce, olive oil, chili powder, paprika, oregano, and basil.
• Use a spoon to make 6 evenly-spaced divots in the sauce. If desired, spoon heaping tablespoons of ricotta into divots. Crack an egg into each divot (overtop the ricotta, if using). Sprinkle with the cheeses. Bake about 25 minutes or until eggs are set as desired. Sprinkle with fresh chives or herbs. Serve with baguette or pita.

Notes

* This is my favorite chili powder

Keyword baked eggs, breakfast, brunch, eggsinpurgatory, savorybreakfast, shakshuka