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Baked Eggs in Tomatoes: A Healthy Brunch Staple

Here’s the egg dish everyone’s posting on Instagram.

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.

Difficulty: Easy

Ingredients
  • 1/2 cup canned low-sodium tomato sauce
  • 1/4 cup assorted vegetables (such as zucchini)
  • 2 teaspoons olive oil
  • 1 dash black pepper
  • 1 kale leaf, roughly chopped (1 cup)
  • 2 eggs
  • 1 dash sea salt
Instructions
1. Preheat oven to 400 degrees F. 2. Spread tomato sauce in a cast iron pan. 3. Add veggies on top. 4. Make a little space in the pan for eggs and crack onto tomato sauce. 5. Add a little oil on top. 6. Bake until egg has reached desired texture
Arielle Haspel

This video features Arielle Haspel.

Duration: 3:02. Last Updated On: April 17, 2017, 1:35 p.m.
Reviewed by: Dr. Preeti Parikh, . Review date: April 7, 2017

Nutrition Information

Recipe Serves 1
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
306
15% Complete
15%
Fat
4g
6% Complete
6%
Cholesterol
330mg
110% Complete
110%
Sodium
345mg
15% Complete
15%
Carbohydrates
17g
17% Complete
17%
Fiber
4g
16% Complete
16%
Sugar
8g
16% Complete
16%
Protein
16g
31% Complete
31%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Lower Sodium
Lower Carbohydrate
Lower Carbohydrate
Lower Sugar
Lower Sugar
Diabetes Diet
Diabetes Diet
Heart Healthy
Heart Healthy
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Vegetarian
Vegetarian
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