I have heard that there are people who plan out a whole week’s menu in advance, shop for all the food they need, do their prep work ahead of time, and are essentially ultra-organized.
I am not one of those people.
That is why I rely on “pantry cooking” – whipping something up from what is in the pantry, fridge, and freezer. As long as I have a few staples on hand, I know I will never go hungry.
This recipe is one of those “I’m hungry, I have people to feed, I haven’t seen the inside of a grocery store in a week, and I need to make something for dinner” meals. Easy, fuss free, and yet delicious – does it get much better than that?
Recipe Notes: I used pastured, cage free eggs (Nature’s Yoke), half a jar of Classico Tomato and Basil Pasta Sauce (all their red sauces are gluten free and the tomato basil is sugar free as well), a can of diced tomatoes which I always have on hand, along with other staples such as olive oil, onions, and garlic. If you are dairy free, simply omit the Parmesan. Serve with some gluten free French bread to sop up all the yumminess.
Gluten Free Eggs Baked in Tomato Sauce Recipe
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 (15-ounce) can of diced tomatoes
1½ cups tomato sauce
8 large eggs
¼ cup Parmesan cheese, grated – optional
Preheat oven to 350 degrees.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.
Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets. Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper. Sprinkle the Parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.
A gluten free recipe that serves 4.
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