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Tomato & Herb Baked Eggs

Jan 11, 2015

Jamie_TomHerbBakedEggsI’ve been doing a lot of recipe testing for the opening of my restaurant Mamasa in a month. (Costa Rica here I come!)

I love the ease, healthiness and lightness of this dish. It’s a great make-ahead brunch item and it tastes delicious!

Fridge:
6 eggs
1¼ cups red pepper, diced (1 large pepper)
1 tsp thyme, minced
½ tsp rosemary, minced
6 Tbs ricotta cheese
6 tsp parmesan cheese, grated
3 tsp chives, sliced (optional)

Counter:
2 cloves garlic, minced
¾ cup yellow onion, diced

Pantry:
1 (14.5 oz) can diced tomatoes, drained slightly (or 1½ cups fresh tomatoes diced)
2 Tbs tomato paste
1 cup tomato sauce
2 tsp oregano
1 tsp paprika
¼ tsp salt
2 Tbs olive oil
Few cracks of black pepper

Tools:
Medium pot
Wooden spoon
Measuring cups/spoons
Cutting board
Chopping knife
6 ramekins or medium casserole dish
Ladle

Directions:
Heat the pot over medium heat and add the olive oil. Once oil is hot add onions, red peppers, and garlic. Sauté for 5-6 minutes and then add the tomato paste. Cook for a minute, then add tomato sauce, diced tomatoes, thyme, rosemary, oregano, paprika, and ½ teaspoon of salt. Turn heat down to low and simmer the sauce for 15-20 minutes, allowing the sauce to reduce and thicken, while stirring occasionally.

 

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At this point you can turn off the heat and allow the sauce to cool. You can refrigerate this sauce for up to 5 days (or freeze it for a month).

Or remove from the heat and allow to cool slightly. Preheat your oven to 350ºF at this point.

Using your ladle, pour about ½ cup of sauce into each ramekin or pour the entire pot of sauce into the casserole dish.

Add 1 tablespoon of ricotta to where you plan to crack the egg. In the casserole dish, separate the dollops of ricotta every 3-4 inches. Crack one egg on top of each ricotta dollop and then sprinkle each egg with 1 teaspoon of grated Parmesan and finish with 1/2 teaspoon of chives on top. Top with a little bit of freshly grated black pepper.

 

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Bake the ramekins or casserole dish for 12-15 minutes or until the whites of the eggs begin to set and turn white. If you want firmer eggs, bake for another 5 minutes or broil for a minute.

Remove from the oven and allow to cool slightly for 5 minutes. The eggs will continue to cook, which is why you take them out earlier than preferred.

Enjoy this with a side salad or like I did with home fries, avocado, and bacon. This is so good and so easy!! Perfect brunch meal!! Enjoy!

 

Jamie_TomHerbBakedEggs_a

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it would be fun to expand our recipe horizons, as well as start planning our next vacation somewhere between December and May (when Mamasa is open).

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com

Jamieson-Van-Loan_2014-300x300-175x175Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!

 




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