Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.
So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.
This recipe is incredibly simple, and takes about an hour from start to finish. It is also completely customizable and perfect for Sunday breakfast or brunch with family and friends.
Baked Skillet Eggs Recipe
- 2 cloves garlic, minced
- 1 tomato, cut up into cubes
- 1 cup mushrooms, sliced
- 2 tbsp canola or vegetable, separated
- 1-2 tsp salt, or to taste
- 1/2 cup pasta sauce, or tomato sauce*
- 4 eggs
- optional: onions
Chop the garlic, mushrooms, and tomato. Preheat oven to 400 degrees Fahrenheit. Heat a skillet (I used a cast iron) with 1 tbsp oil. Once hot, add the garlic (and onions if you add them). Cook the garlic until it is slightly browned, then add the tomatoes and mash the tomatoes a bit with a spatula.
Add mushrooms and drizzle with the other tablespoon of oil and mix. Let cook until the mushrooms are browned and soft. Add the pasta sauce and mix everything together. Let boil.
Turn down the heat and make 4 small holes and crack the eggs into the holes. Turn off the heat and transfer skillet into the oven. Bake for about 5 minutes, or until the eggs are not liquidy anymore.* Take the pan out of the oven carefully and let cool for 5 minutes before serving.
*If using tomato sauce, add more salt. I used Prego pasta sauce – low sodium. You can also add your choice of herbs, I recommend oregano or Italian Seasoning.
You can serve this with a toasted tortilla or toasted slice of bread. This would also taste great with some cheese grated on top of the egg before baking. Maybe some chicken or tofu, too!