Eggs Baked In Roasted Tomato Sauce Recipe

If you love eggs for breakfast (or dinner!) then you’ll appreciate this flavorful way to prepare them. Make your own roasted tomato for the best sauce and then bake them for 15 minutes until they are garlicky delicious topped with cheese. Don’t get bored making egg dishes!

This winter has been a strange one for many reasons, the main one being that we haven't gotten much snow. Well, guess what?! It's snowing! I loaded my littlest monkey into the car this morning and headed out of the house for a bit while my oldest monkey was at school. I was reminded of how badly we need new cars as I SCRAPED MY WINDOWS FROM THE INSIDE as I drove. Yes, you read that right. 

How many ways are there to prepare eggs?

If you love eggs like I do, then you know that you can fry them, scramble them, bake them, boil them (in the oven even!), prepare them in the Instant Pot and poached!

What can I bake eggs in?
Eggs are so versatile. You can make them on the stove-top or in the oven. You can bake them by themselves or add some delicious sauce to cook them in. Tomato based sauces are very common, probably because you can prepare tomato sauce in so many delicious ways from spicy to not spicy, from Italian style to Mexican style!

I made this egg breakfast for myself a few mornings ago, before it was snowing but while it was still quite cold outside. Aside from the teeny bit of cheese I sprinkled on the top, it even adhered to my migraine diet! It was a perfect, warm breakfast for a cold day. 

Preheat your oven to 400 degrees F. In a roasting pan, toss together:

1 1/2 pounds of plum tomatoes (halved lengthwise)

2 garlic cloves, smashed

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Arrange the tomatoes cut side up and roast them in the preheated oven for 15 minutes. Turn and roast until soft, 20 additional minutes. 

Let the tomatoes cool, and scrape them into a blender or food processor. Add 1 teaspoon of chopped oregano leaves and puree.

Set 4 shallow oven-proof bowls on a baking sheet. Strain the tomato sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle with freshly grated Parmigiano-Reggiano cheese and bake for 15 minutes, or until the whites of the eggs are just set. Serve hot!

Cheesy Spinach Artichoke Dip Recipe

I adore this hot, creamy Spinach Artichoke dip! This classic appetizer is great for a party or before a holiday meal with family. The dip is bursting with all the expected ingredients plus three kinds of cheeses. This is a party staple that your guest will be sure to rave about!

Back in the day, when I attended and hosted many get-togethers, thiswas one of my main party staples. And everybody always raved. I adore this dip. It is almost too dangerous for me to make in these trying-to-lose-baby-weight times because I know I will want to sit and eat the entire batch all by myself. I can usually dig up a few morsels of self-control and at least share a couple bites with with my husband. Aren't I generous?

Preheat oven to 350 degrees F.

In a medium bowl, mix together:

1 8-oz. package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup grated romano cheese

2 cloves garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

Salt and pepper, to taste

Stir in one 14-oz. can of drained, quartered artichoke hearts.

Mash the artichoke hearts with the edge of the spoon as you stir, to break them into smaller pieces. Or you could chop them beforehand, but I'm lazy and the spoon-mashing is a much easier route.

Stir in 1/2 cup frozen chopped spinach, drained.

Transfer the mixture to a small, lightly greased baking dish.

Top with 1/4 cup shredded mozzarella cheese.

Cover and bake in preheated oven for 25 minutes, or until bubbly and lightly browned.

Doesn't this look delicious? Well, it is! Make it and bring it to the next gathering you attend. Everyone will love you for it. New to the world of recipes with artichokes, here is a link on How to Cook and Eat an Artichoke Heart, you can thank me later!

My favorite thing to serve this with is French or Hawaiian bread chunks. It also goes great with crackers or chips.

Spinach Artichoke Dip

This is a party staple that your guest will be sure to rave about!

Contributed by Megan Porta from pipandebby.com.

Published Oct 15, 2010

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Serves: 2 - 4

Total time: 35 mins

SpinachArtichokeDip"

Ingredients:

  • 1 8oz package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated romano cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspon garlic salt
  • salt and pepper, to taste
  • 14 oz. can of drained, quartered artichoke hearts
  • 1/2 cup frozen chopped spinach, drained
  • 1/4 cup shredded mozzarella cheese
Instructions:
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, mix together cream cheese, mayonnaise, grated parmesan cheese, grated romano cheese, minced garlic, dried basil, garlic salt, salt and pepper.
  3. Stir in one 14 oz can of drained, quartered artichoke hearts. Mash the artichoke hearts with the edge of the spoon as you stir, to break them into smaller pieces. Stir in 1/2 cup frozen chopped spinach, drained.
  4. Transfer the mixture to a small, lightly greased baking dish. Top with 1/4 cup shredded mozarella cheese.
  5. Cover and bake in preheated oven for 25 minutes, or until bubbly and lightly browned.