Italian Baked Eggs in Tomato

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven

2. Step 2

   Finely chop the onion, mince the garlic, shred the mozzarella, grate the Parmesan, and tear the basil.

   Timer: 8 min (fixed)

   Cookware: Box Grater, Chef Knife, cutting board

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: ovenproof skillet, wooden spoon

4. Step 4

   Add the garlic, oregano, and red chili pepper, then stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 1.0 gr Red Chili Pepper

   Cookware: ovenproof skillet, wooden spoon

5. Step 5

   Stir in the tomatoes, salt, and black pepper. Bring to a simmer over medium heat, then cook on low heat until slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt, 800.0 gr Tomato

   Cookware: ovenproof skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat and make eight evenly spaced wells in the sauce. Crack an egg into each well, then scatter the mozzarella and Parmesan around the eggs.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 piece Egg, 120.0 gr Mozzarella, 30.0 gr Parmesan Cheese

   Cookware: ovenproof skillet

7. Step 7

   Transfer the skillet to the oven and bake at 200°C until the whites are set and the yolks reach the desired doneness.

   Timer: 10 min (fixed)

   Cookware: oven, ovenproof skillet

8. Step 8

   Scatter the basil over the baked eggs and serve from the skillet.

   Ingredients used: 10.0 gr Basil

   Cookware: ovenproof skillet