Savory Delight in Every Bite
If you’re a fan of shakshuka or eggs in purgatory, this creamy tomato sauce baked eggs recipe will quickly become a staple in your kitchen. Simple to prepare, loaded with flavor, and packed with healthy fats and protein, it’s the ideal meal for breakfast, lunch, or dinner.
Imagine waking up to the aroma of eggs gently baking in a rich, savory tomato sauce. This dish takes less than 10 minutes to prep and is then baked to perfection in the oven. Whether you’re enjoying a quiet morning alone or sharing with family, these creamy tomato sauce baked eggs are sure to impress.
If you love shakshuka, you’ll adore this easy baked eggs in tomato sauce recipe. It’s similar but requires minimal effort and time. I made this for breakfast one day and found myself wanting the second serving for dinner because it was just that good and satisfying. The combination of creamy eggs nestled in a robust tomato sauce, paired with crispy seeded bread, is truly comforting.
This dish is not only delicious but also incredibly nutritious. Packed with healthy fats and protein, it’s a meal you can feel good about indulging in. Plus, it’s versatile enough to fit into any part of your day. Enjoy it on its own or with some crispy bread for an extra treat.
So, if you’re looking for a quick, easy, and utterly delightful recipe, look no further. This creamy tomato sauce baked eggs is everything you need for a comforting and satisfying meal. Give it a try, and I promise you won’t be disappointed!
Macros Per Serving
431 Cal | 48g Carbs | 15g Fat | 35g Protein
Recipe Card
Creamy Tomato Sauce Baked Eggs
Ingredients
- 250 g Garlic Pasta Sauce (Central Market)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 30 ml Protein Plant Milk (Good Karma)
- 4 Large Brown Eggs (Vital Farms)
- 42 g Fat Free Mozzarella (H-E-B)
- 14 g Fat Free Feta (Athenos)
- Salt & Pepper
- Crushed Red Pepper
- Fresh Spinach or Basil (chopped)
To Serve:
- 2 slices Seeded Bread (Avocado & Sons Bakery)
Instructions
Yogurt Cream:
- Blend your yogurt and milk until smooth.56 g (0.25 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Protein Plant Milk
Base:
- In a small baking dish, add in your pasta sauce and mix in the yogurt cream.250 g (1 cups) Garlic Pasta Sauce
- Crack in your 4 eggs carefully.4 Large Brown Eggs
- Top with both your mozzarella and feta, saving some mozzarella for the end.42 g (0.33 cups) Fat Free Mozzarella, 14 g (1 tbsp) Fat Free Feta
- Season with salt and pepper as well as crushed red pepper.Salt & Pepper, Crushed Red Pepper
- Finally top with fresh spinach or basil.Fresh Spinach or Basil
Bake:
- Bake at 400° for 20-30 minutes, depending on how well you like your eggs. They’re in a liquid so they will take longer to cook. I suggest poking them with a knife 15ish minutes in to check on how done they are based on your preference.
To Serve:
- Toast your bread until nice and crispy.2 slices Seeded Bread
- Top your eggs with the leftover mozzarella and more crushed red pepper.
- And then dip away but be sure not to burn your mouth!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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