Eggs in a Tangled Nest
Savory baked eggs with spiced tomato-onion sauce
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
A Mediterranean classic gets a weeknight twist, these eggs are baked right into a fragrant tomato and onion sauce. You'll learn why it's crucial to simmer the sauce before adding the eggs, so each element shines.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
- 02Sprinkle in the paprika, cumin, and oregano. Cook for 1 minute, stirring, until fragrant.
- 03Add the canned diced tomatoes with all their juices and the sugar. Stir to combine. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
- 04Make four shallow wells in the sauce with the back of a spoon. Crack one egg into each well.
- 05Cover the skillet and cook gently over low heat until the egg whites are just set and the yolks are still a little wobbly, 7 to 10 minutes.
- 06Taste and adjust salt and black pepper if needed. Serve immediately, spooning sauce and eggs into shallow bowls.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.