Baked Eggs with Sauteed Tomatoes
Breakfast / Fall / Gluten Free / LouAna / Spring / Summer / Vegetarian / Winter /
Perfect for breakfast or dinner, this dish combines sautéed onions in delicious coconut oil along with simmering tomatoes to create a flavorful bath for eggs to poach. Top with feta and fresh herbs.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 3 to 4
2 tablespoons LouAna Coconut Oil or LouAna Organic Coconut Oil
1 small onion, peeled, halved and sliced thin
1 tablespoon minced garlic
1 14 ounce can chopped tomatoes
Kosher salt and fresh ground pepper
1/3 cup crumbled feta
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F.
Heat coconut oil over medium-low heat and sauté onions and garlic with a generous pinch of salt for 10 minutes. Add garlic and sauté another 2 minutes. Now add tomatoes to pan and another generous pinch of salt and simmer on medium low for 5 to 6 minutes, stirring occasionally to allow flavors to marry. Using a spoon, make six little wells in the tomatoes and crack an egg into each. Season them with salt and pepper and transfer immediately to preheated oven. Bake for 7 to 8 minutes until whites are set.
Finish with crumbled Feta and fresh parsley. Serve with toasted country bread, if desired.
Baked Eggs Recipe photo credit: LouAna