Baked eggs in tomato sauce
4 servings
20 minutes
Baked eggs in tomato sauce are a harmonious blend of soft proteins, rich tomato sauce, and the spicy aroma of spices. This recipe has roots in European cuisine, where simple ingredients are transformed into a refined dish. Tender eggs stuffed with a mixture of cheese, yogurt, and fragrant herbs gain expressive flavor from the tomato sauce enriched with onion and garlic. Baking gives the dish a rich aroma and velvety texture. It is the perfect treat for a cozy family breakfast or light dinner, served as a standalone dish or alongside fresh bread. Baked eggs in tomato sauce are a vivid example of how classic ingredients can create exquisite flavor and warm with their homely comfort.
1
Boil the eggs hard. Cut each in half. Remove the yolk.
- Chicken egg: 5 piece
- Chicken egg: 5 piece
2
Mash the yolk with a fork. Grate the cheese on a fine grater and mix it with the yolks. Add yogurt, salt, and spices. Mix well. Fill the egg halves with this mixture.
- Chicken egg: 5 piece
- Cheese: 100 g
- Yogurt: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: 5 g
3
Dice the onion. Sauté in a spoon of vegetable oil. Mince the garlic.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
4
Wash the tomatoes and chop them finely. Place in a bowl and lightly mash.
- Tomatoes: 5 piece
5
Grease the pan with vegetable oil, add the eggs. Pour tomato sauce on top and bake in the oven for 10 minutes at 180 degrees.
- Vegetable oil: 2 tablespoons
- Chicken egg: 5 piece
- Tomatoes: 5 piece