Eggs Italian | THM: S

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Looking for an exciting new way to enjoy those protein-packed eggs? Try Eggs Italian! This recipe is an ultra-frugal THM S meal that requires no special ingredients, can easily be adapted to large family or single serve needs, and takes just a few minutes to prepare!

All you need to make these individualized brunches or dinners are eggs (2 per person), a little olive oil or butter, a bit of freshly minced garlic and some finely chopped onion, a can of crushed tomatoes, sea salt, ground pepper, dried oregano, a splash of cream, and a few small chunks of mozzarella cheese. I like to bake my Eggs Italian in ramekins or oven-safe soup bowls, but you could also use a 9×13″ baking pan and bake the whole recipe in there.

Yield: 6 servings

Eggs Italian | THM: S

Eggs Italian | THM: S
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/4 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1 1/2 tsp dried oregano
  • sea salt and pepper to taste
  • 6 Tbsp heavy cream
  • 1 cup of mozzarella cheese, cubed
  • 12 eggs
  • 6 ramekins or soup bowls

Instructions

  1. Preheat oven to 350 F. Set 6 ramekins or bowls on a baking sheet.
  2. In a saucepan, saute onion in olive oil until clear. Add garlic and cook for another minute. Pour in crushed tomatoes and spices. Stir and heat through.
  3. Divide sauce between soup bowls (approx. 1/4 cup in each bowl). Pour 1 tbsp of heavy cream in each bowl, and divide cheese evenly among each dish. Top each serving with two eggs. Bake at 350 for 25-30 minutes, depending on how runny you like your yolk. Serve immediately.

Notes

This meal can easily be turned into a crossover by serving with a crusty slice of spouted or sourdough bread.

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9 thoughts on “Eggs Italian | THM: S”

  1. you had me at eggs & tomatoes. yum! pinned it 🙂 i love that you can make them individually as my husband will not eat eggs like this (weirdo).

  2. If you were going to do this as a single serve, would you prep the sauce for 6 servings and just refrigerate the rest?

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