Eggs in a Tangled Tomato Nest
Baked Eggs with Spiced Tomato-Onion Sauce
40 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean classics, this one-pan baked egg dish transforms pantry staples into a savory, scoopable supper, think shakshuka's laid-back cousin. You'll practice blooming spices for max flavor and perfecting silky, set eggs.
Equipment needed
- Oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375 F.
- 02Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and golden at the edges, about 8 minutes.
- 03Sprinkle in the paprika, cumin, oregano, and garlic powder. Stir for 30 seconds until fragrant.
- 04Pour in the diced tomatoes with their liquid. Stir in the salt, black pepper, and sugar. Simmer uncovered, stirring occasionally, until the mixture thickens and intensifies, about 12-15 minutes.
- 05Taste and adjust seasoning if needed. Use a spoon to make four shallow wells in the sauce.
- 06Crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are set but yolks are still a little jiggly, about 10-12 minutes.
- 07Let stand 2 minutes, then scoop onto plates and serve hot.
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