Family Circle April 2013
If one of your goals for 2014 was to lose weight, the most popular piece of advice you’ll hear is – Eat Breakfast. Having a healthy breakfast in the morning will jump-start your metabolism and prevent you from overeating throughout the day. Problem is – I’ve never been a breakfast person. I can remember my mom imploring me every morning to eat something, anything before rushing off to school. I never did.
I carried that bad habit into adulthood, and rarely (if ever) did I eat breakfast. Although lately, ever since I started my take on magazine recipes, I’ve been incorporating more breakfast items into my weekly routine. I try to make breakfast at least one morning on the weekends – something my family is ever so grateful for.
Italian Baked Eggs seemed so different to me. Definitely not the traditional scrambled eggs and bacon I’m used to. I was surprised at how easy it was to make. The fresh mozzarella makes the dish extra rich and creamy and – let’s face it – mozzarella on anything is heavenly.
You will definitely enjoy this one!
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 tsp minced garlic
- 1 can (28 oz) crushed tomatoes
- ½ cup chopped fresh basil
- ¼ tsp salt
- 1/8 tsp pepper
- 4 eggs
- 4 oz fresh mozzarella, sliced
- Crusty bread
- Preheat the oven to 400°. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, ¼ cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.
- Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400° on top rack until egg whites are set, about 8 minutes.
- Carefully remove skillet from oven. Scatter remaining ¼ cup basil on top and serve immediately with crusty bread.