Baked Eggs And Tortillas In Creamy Tomato Sauce Food

BAKED EGGS AND TORTILLAS IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 400. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.

CHEF JOHN'S BAKED EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

EGGS IN TOMATO SAUCE

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

BAKED EGGS ON TORTILLAS

Steps:

• Depending on size of tortilla used, break 1-2 eggs into center of tortilla.
• Salt and pepper egg (s) Sprinkle Cheddar all around outer edge of tortilla.
• Bake at 350 until egg is set as desired.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

BAKED EGGS IN TOMATO CUPS

Steps:

• Cut 1 large beef tomato in half and hollow out the centre (do not discard).
• Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
• While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
• add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
• Remove the tomato cups from the oven and crack in one egg into each half.
• Drop the rings of onion (you previously saved) into each tomato cup.
• add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
• Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
• Serve half covered with the tomato pickle/ketchup you have made.
• works well with a slice of toasted brown bread.
• Serve hot.