Easy Baked Eggs (Paleo, Vegetarian, Gluten-Free)
One of my favorite easy meals is a quick, chunky tomato sauce that comes together in a cast iron pan before I drop a few eggs in to cook slowly. What really makes the whole thing sing is a couple slices of crusty toasted sourdough, but it is still just as delicious on its own. This makes a great breakfast but an even better lunch/dinner when you don’t feel like cooking or doing the dishes—trust me, I’ve been there more times than I care to admit.
About 20 ounces of cherry tomatoes
2-3 tablespoons of olive oil
2 cloves of garlic, smashed
About 1/4 teaspoon crushed red pepper (more if you like it spicier)
Salt and pepper, to taste
Fresh basil or parsley
In a cast-iron skillet, warm up the olive oil over medium heat. Add the smashed garlic and stir gently until browned and fragrant, about 2-3 minutes. Remove the garlic from the oil after a few minutes so it doesn’t burn.
Add the crushed red pepper to the oil and stir. Add the tomatoes and allow to cook gently for 4-5 minutes, stirring occasionally. Once they start to soften you can begin smashing the tomatoes gently with the back of a spoon or a spatula. Once the tomato mixture is nice and liquid-y, season with salt and pepper, reduce heat to low, and cover. Cook for another 8-10 minutes.
Remove the lid and check your tomatoes—are they simmering? Use a spoon to create a few wells and gently crack eggs in. Season eggs, cover again and cook another 3-4 minutes, or until whites are set but yolk is still runny. If you like them cooked more, then allow more time.
Remove from heat and carefully spoon eggs out with tomato sauce. Serve as is with a sprinkle of herbs or on toast (or over a bowl of rice! It’s good on everything).