This is one of my absolute favorite brunches on the weekend—a simplified spin on Middle-Eastern/North African shakshuka and the Italian classic, eggs-in-purgatory. It’s bright, bold, fresh, and quick to make. A breakfast that’ll get you going without weighing you down—perfect for a busy Saturday of gardening!

The best part about this baked egg dish? It’s SO customizable! It can be as simple or as elaborate as you like. If you don’t feel like turning on the oven, just make the whole darn thing in a skillet on the stovetop, simmering the eggs with the lid on just until set. Here are a few other ways to mix it up:

Stir one of these into the tomato sauce mixture:

Canned chickpeas or black beans
Roasted winter squash or zucchini
Sauteed onions, bell peppers, and/or mushrooms
Fresh or frozen corn kernels
Blanched cauliflower or broccoli
Sliced fresh or pickled jalapenos
Chopped pickled pepperoncini peppers
Chopped pepperoni
Frozen peas or edamame beans

Top with one (or more!) of these:

Crushed tortilla chips
Toasted panko
Toasted pine nuts or pepitas
Sliced green onions
Crisp-cooked pancetta or bacon
Greek-style yogurt or sour cream
Hot sauce
Chopped pitted olives
Crumbled feta or queso fresco

Easy Baked Eggs in Tomato Sauce

Annie

I know the combo of basil and chili powder seems odd, but it works here—I promise. The ricotta is entirely optional, but it does add a creamy, indulgent touch and makes it a little more special.

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Course Breakfast

Servings

Ingredients

1 cup homemade tomato sauce or one 8-oz can tomato sauce
2 Tbsp. olive oil
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 to 1 cup whole-milk ricotta cheese (optional)
6 free-range eggs
1/2 to 3/4 cup shredded Cheddar, Monterey jack, or Muenster cheese
2 Tbsp. grated parmesan and/or pecorino cheese
Chopped fresh chives, basil, parsley, or cilantro
Toasted baguette or pita bread

Instructions

Preheat oven to 325°F. In a 1½- to 2-qt. shallow baking dish combine tomato sauce, olive oil, chili powder, paprika, oregano, and basil.
Use a spoon to make 6 evenly-spaced divots in the sauce. If desired, spoon heaping tablespoons of ricotta into divots. Crack an egg into each divot (overtop the ricotta, if using). Sprinkle with the cheeses. Bake about 25 minutes or until eggs are set as desired. Sprinkle with fresh chives or herbs. Serve with baguette or pita.