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Baked Eggs with Tomatoes and Cheese
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Source: https://recipheon.com/en/recipes/breakfast/baked-eggs-with-tomatoes-and-cheese
About this recipe
Baked eggs with tomatoes and mozzarella are a warm, satisfying breakfast made from simple ingredients. Juicy tomatoes form a soft, saucy base, the mozzarella melts gently, and the eggs remain the substantial centerpiece. Season the tomatoes lightly before baking because they provide most of the liquid and flavor. Leave space between the pieces of mozzarella so the cheese does not completely cover the yolks. Serve straight from the oven, preferably with bread to soak up the tomato juices.
Ingredients
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
2 tomatoes
50 g mozzarella
salt, to taste
Steps
Preheat the oven to 190°C with top and bottom heat. Prepare a shallow baking dish about 20 × 20 cm and grease it with the specified butter or olive oil. Wash the tomatoes and cut into slices or larger dice, then drain the mozzarella.
Spread the tomatoes over the bottom of the dish and salt lightly. Crack four eggs on top, arranging them next to each other so the whites can set evenly.
Tear the mozzarella into pieces and arrange between the eggs. Do not cover the yolks completely, so you can watch their doneness.
Place in the preheated oven and bake for about 10–12 minutes. Judge by appearance: the whites should be opaque and set, while the yolks remain slightly runny. If the whites are still liquid, continue baking briefly, watching the eggs.
Carefully remove the dish and serve immediately with bread for scooping up the tomato sauce.
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