(Post and photography contributed by Sharon Harrod)
A Tennessee snow day means a cooking day for me! This recipe is my take on BAKED EGGS from “The Chew.” It starts with a delicious tomato basil garlic sauce in the bottom of a ramekin, an egg in the middle, and topped with Parmesan cheese, salt and pepper. The tomatoes in these baked eggs add many vitamins and beta carotene which act as antioxidants, so this recipe could also be a nice addition to your morning menu. This breakfast offers a yummy change from your tired scrambled eggs!
Baked Eggs (Adapted from The Chew)
1 28 ounce can of organic crushed, diced, or whole tomatoes
2 tablespoons olive oil
2 tablespoons roasted garlic
2 tablespoons fresh or dried basil
1 Cup grated Parmesan cheese
Salt and pepper
First, pour a 28 ounce can of crushed, diced or whole tomatoes into your Vitamix or whatever pureeing device you own. I use organic tomatoes.
Next, add 2 tablespoons of olive oil and two tablespoons of fresh or dried basil. The Chew recipe called for fresh basil and raw garlic however I believe that the roasted garlic adds another level of flavor. I always roast a couple of heads of garlic and then squeeze the garlic out. I keep them in a container in my refrigerator to use as needed. I also had a massive amount of Basil in my garden this year so I dried it and then crumble it into my recipes throughout the winter. Blend thoroughly.
Pour the sauce into medium sized ramekins or small baking dishes. Crack an egg over the sauce. Sprinkle 2 to 3 tablespoons of Parmesan cheese over the egg and salt and pepper.