| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 cup small-diced onion (about 1 medium onion)
- 1/4 cup capers, drained and rinsed
- 2 tablespoons minced fresh oregano
- 1 tablespoon finely minced garlic
- 1 green serrano chile, finely sliced
- Grated zest of 1 orange
- One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped
- 6 ounces San Marzano tomato puree
- 6 large eggs
- 1 cup 3/4-inch baked croutons
- 1/2 cup grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 400 degrees F.
- In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.
- Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 194 mg |
| Sodium | 427 mg |
Reviews
Yokey eggs are not my hubbys favorite, but he and my son loved this. Me too. Delish.
amazing easy and delicious — the orange flavor truly makes it —
Excellent for dinner!!! This has become a new favorite with the family!
Delicious! My husbands favorite breakfast!!
Will try this, looks yummy, thanks