ITALIAN-STYLE BAKED EGGS

Runny, sunny egg yolks over toast is one reason you should get out of bed! With the Flat Belly Diet’s recipe for Italian-Style baked eggs you’ll get all this and a serving of vegetables to boot. The dish calls for a delicious sauce made with bell peppers, onions and tomatoes, a wonderful thing for those of us that like to dip our toast. Dress it up on a mini-casserole dish and it’ll make the perfect breakfast for house guests.

under 20 mins
breakfast
Updated on 6 January 2024

Ingredients for servings

    Italian-Style Baked Eggs

  • 4.5 “ slices french or italian bread

  • 0.25 c canola oil

  • 0.25 c green bell pepper finely chopped

  • 0.25 c onion finely chopped

  • 6 plum tomatoes plum tomatoes “6 plum Tomatoes, chopped”

  • 0.125 tsp salt

  • 0.125 tsp ground black pepper

  • 4 eggs large eggs

Directions

  • Heat a large nonstick skillet over medium-high heat.

  • Brush 1 side of each bread slice with some of the oil.

  • Place oil side down in the pan.

  • Cook for about 2 minutes on each side, or until toasted.

  • Place a slice of toast on each of 4 plates. Set aside.

  • Return the pan to medium heat.

  • Add the remaining oil, the onion, and bell pepper.

  • Cook, stirring, for 2 minutes, or until the vegetables have softened.

  • Reduce the heat to medium-low and cook for 5 minutes, or until the tomatoes make a chunky sauce. Bring to a boil.

  • Reduce the heat to medium-low and cook for 5 minutes, or until the tomatoes make a chunky sauce.

  • With a large spoon, create 4 indentations in the sauce.

  • Add the remaining oil, the onion, and bell pepper. Cook, stirring, for 2 minutes, or until the vegetables have softened.

  • Reduce the heat to medium-low and cook for 5 minutes, or until the tomatoes make a chunky sauce.

  • With a large spoon, create 4 indentations in the sauce.

  • Break 2 of the eggs into 2 custard cups. Gently tip each egg into 1 of the indentations in the sauce. Repeat with the remaining 2 eggs. Cover and simmer for 6 to 8 minutes, or until the whites are completely set.

  • Use a large spoon to lift each egg and accompanying sauce onto each plate, either next to or on top of the toast. Spoon any remaining sauce evenly around the egg.

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