Easy Baked Eggs in Tomato Sauce
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.
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