Ingredients
1 Tablespoon extra-virgin olive oil
¼ cup chopped red onion
2 teaspoon minced garlic
1 can (14.5 oz.) diced tomatoes, drained
1 teaspoon dried thyme
4 eggs at room temperature
2 Tablespoons goat cheese
1 Tablespoon chopped roasted red peppers
1 Tablespoon chopped sun dried tomatoes
1 Tablespoon chopped chives
Salt/Pepper to taste
Directions
1. Place oven rack 6” from broiler and preheat oven to 450°F.
2. Break eggs into ramekins, one egg per ramekin. This step makes it easier when nestling eggs into the tomatoes later.
3. Heat olive oil in an oven-safe skillet. When oil is shimmering, add the onions and garlic to your skillet and cook until the onions are translucent and have softened. 4. Add the diced tomatoes, dried thyme, roasted red peppers and sun dried tomatoes. Cook until the mixture thickens slightly. Remove skillet from heat. 5. Carefully nestle each egg into the tomatoes, making sure that the eggs are in their own little “nest” or well. Be careful to not allow eggs to touch each other. Sprinkle salt and pepper over the eggs to season. 6. Place the skillet in the oven and bake eggs for 5 minutes or until the egg whites are just starting to turn opaque and the yolks look runny. Remove skillet from the oven.
7. Dollop the goat cheese over the dish. Return the skillet to the oven and broil for 1 minute or until the eggs are cooked to your preference. Remove skillet from oven and garnish with the chopped chives. Serve immediately and enjoy! Note: You can substitute Parmesan cheese for the goat cheese
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I work hard developing these recipes and providing clear instructions. However, things do not always work out as planned. Please let me know what was unsatisfactory about your result by emailing me at TheYorkPost.Sarah@gmail.com. Many times, it’s something we can troubleshoot so that you can have better success next time. Trial and error is how I learned and hopefully you can learn that way too.
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