The Pioneer Woman Tasty Kitchen
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Baked Eggs in Spicy Tomato Sauce with Goat Cheese and Toast

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A perfect make-ahead brunch dish!

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Diced Onion
  • ¼ cups Carrot, Diced
  • 2 cloves Garlic, Crushed And Chopped
  • ⅛ teaspoons (or More) Red Pepper Flakes
  • 28 ounces, weight Crushed Tomatoes
  • ¼ teaspoons Dried Oregano
  • ¼ cups (packed) Fresh Basil Leaves, Torn Into Pieces, Plus More For Garnish
  • ½ cups Goat Cheese Crumbled
  • 8 whole Eggs At Room Temperature
  • Salt And Pepper, to taste
  • 8 slices Toast Bread, Toasted Golden Brown And Cut Into Triangles
  • Toast Points, To Serve

Preparation

To make the sauce, heat olive oil in a small pot over medium-high heat and saute the chopped onion, carrots, and garlic for a few minutes until slightly softened. Add red pepper flakes, crushed tomatoes, oregano, and basil, and stir to combine. Cover and bring just to a boil, then reduce heat to low and simmer 20 minutes, stirring occasionally to prevent the bottom from burning. Remove from heat and let cool slightly, then blend well with an immersion stick blender. (Do ahead: sauce can be made up to a week ahead of time. Reheat before continuing.)

Spoon 1/4 cup of warm sauce into each of 8 ramekins (use leftover sauce for another use), then dot each ramekin with about 2 teaspoons crumbled goat cheese. (Do ahead: ramekins can be prepared with sauce and cheese the day before, then covered and refrigerated overnight. Heat in the preheating oven until ramekins and sauce are warm, not hot, and continue with the recipe.)

Crack an egg into each ramekin, sprinkle with salt, and bake in a preheated oven at 425F for 15-20 minutes, until whites have set but yolk is still soft.

Garnish with fresh basil chiffonade, if desired, and serve immediately with toast points for dipping into the yolk and sauce.

5 Comments

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mat p. on 11.7.2012

@Edna: Feta should work, and will probably be quite tasty

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mat p. on 11.7.2012

A terrific recipe. I’ve made it a bunch of times. I made a few changes to fit my needs and tastes. In case you’re interested I’ll list them.

-First off I make it in 1 med size corningware dish instead of multiple ramekins.
-I use about 3 times as many carrots as the recipe calls for.
-I don’t use the immersion blender, strongly prefer it chunky, unblended.
-I use 6 eggs instead of 8, but keep the rest of the ingredient amounts the same (except the carrots of course)

I think thats it. Tried serving it this evening beside/on top off fresh spinach and sided with a potato-onion hash and it was fantastic.

A tasty, healthy recipe whatever way you make it.

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Edna Sjelin on 10.16.2011

Looks so good, but I don’t usually have goat cheese around. How would this recipe work with feta?

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jeweld on 7.11.2011

Oh wow, I love goat cheese and tomatoes! Definitely need to try this out. Thank you for sharing!

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giverecipe on 1.16.2011

This looks fantastic! Would love to dip a slice of bread into it!

3 Reviews

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Edna Sjelin on 10.16.2011

Made this morning for my family. Loved it =) I didn’t have goat cheese, so I used feta. Still yummy. Although, my guys did say it seemed more like a brunch meal, than an early morning hearty breakfast. Either way, we really enjoyed.

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natty1122 on 7.20.2011

Great breakfast! I added a layer of cooked kale under the sauce for extra nutrition.

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Minnow in Hampton Roads on 7.14.2011

While vacationing at the beach with friends, I decided to get up early and surprise everyone with breakfast, so I tried this. It was a hit! It’s very tasty and SO easy. I highly recommend it!

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