Italian Baked Eggs
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What You’ll Need:
- 1 tsp 4th & Heart Himalayan Pink Salt Ghee
- 1 (15 oz) can of tomato sauce
- 1 small onion, diced
- 3 cloves garlic, chopped
- 1 tsp Italian seasoning
- Red pepper flakes, to taste
- Salt & Pepper, to taste
- 6 eggs
- Sourdough bread, toasted
Instructions:
- Preheat the oven to 375 degrees.
- In a medium, oven-safe, non-stick skillet, melt ghee over medium heat. Add the chopped onion to the skillet and cook for 3-5 minutes. Add the garlic and cook until fragrant.
- Add the tomato sauce, seasonings, and salt and pepper to taste. Stir to combine. Remove from heat.
- Make 6 wells in the prepared sauce, cracking your eggs directly into the wells. Sprinkle with salt and pepper if desired.
- Place skillet directly in oven and cook for 10-12 minutes, until the egg whites are set but the yolks are still soft, or to preferred egg firmness.
- Remove from oven and garnish with fresh parsley, red pepper flakes, or a light dusting of Italian seasoning. Serve with toasted sourdough bread.