Masthead header

Tuscan Eggs

This is one of my favorite ways to have eggs. And I LOVE eggs. B on the other hand, does not like eggs at all. And he requests this. So that’s saying something! The tomato and herbs make it a delicious little slice of Italy. My sister-in-law commented that she thought it tasted like lasagna.

 

I’m categorizing this under main dishes because it would be great for any time of day. For breakfast, have a small serving with sliced cucumbers and avocado. For lunch, serve on a bed of arugula. For dinner, serve with this yummy bread.  We don’t really discriminate by time of day over here, so go ahead and try it for which ever meal is next! You’ll love it!

 

Tuscan Eggs | a kitchen cafe

 

 

Prep time: 5 minutes

Cook time: 15-20 minutes

 

2 shallots, diced

1 tbsp oil

26 oz box strained tomatoes (this is my favorite brand. Here’s why you should avoid canned tomatoes)

1 tsp granulated garlic

1 tsp dried oregano

1 tsp + 1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp dried rosemary

1 tsp pure cane sugar

8-9 organic eggs

1/2 cup sharp white cheddar cheese (or mozzarella)

Green onions for garnish

 

-Heat a cast iron pan over medium-high heat.

-Add oil and shallots to the pan. Caramelize lightly.

-Pour in tomatoes and add all spices except 1/2 tsp salt. Stir to combine. Cook for 2-3 minutes.

-Break eggs in to tomato sauce. Sprinkle with 1/2 tsp remaining salt. Cover and cook for 8-10 minutes until eggs are cooked to your liking. It’d be about 12-13 minutes for completely firm eggs.

-Uncover, sprinkle with cheese and put under the broiler until the cheese is browned and bubbly.

-Garnish with chopped green onions and serve warm.

 

Share on: FacebookTwitterPinterest

Your email is never published or shared. Required fields are marked *

*

*

*