Within the past few years, America’s discovered the secret already known in many parts of the world: Eggs baked in tomato sauce are seriously good. This dish has many variations, like shakshouka from the Middle East, pisto manchego from Spain, and “Eggs in Purgatory” from Italy.
In this episode of Clean Eating, Arielle Haspel shows how to make baked eggs in a veggie-packed tomato sauce. This rustic brunch option is centered around the eggs and tomatoes, but a little bit of kale, mushrooms, zucchini, and sliced onion adds tons of flavor, texture, and nutrients. (Here’s how to slice an onion without crying.)
Although other versions of baked eggs, like shakshouka, are made on the stove with a poached egg, this version is even easier: Arielle prepares all of it in a single cast iron pan and bakes it in the oven. Some people may find baking the eggs much easier than poaching them, and you’ll get the same results. If you’re still intimidated by trying to get a runny yolk, this might be your solution!
You can use a jarred tomato sauce to simplify these baked eggs even more, or you can make your own healthy tomato sauce recipe (try this one!). Homemade tomato sauce is a pretty simple task and is a great way to control the ingredients, like salt, sugar, and oil. Store-bought tomato sauce tends to have a high sodium content, which is not great for your blood pressure.
Baked eggs are traditionally served straight from the cast iron skillet. To take a cue from the Middle East and their shakshouka, you could serve this with whole wheat pita bread to help soak up that runny yolk and luxurious tomato sauce.