Italian Baked Eggs are very similar to Shakshuka. My recipe has quinoa to make it a gluten-free meal. I use to love dipping my bread in this dish. The quinoa soaks up the sauce, so you don’t miss any—a perfect and comforting start to the day. Breakfast for dinner has never sounded better, Filling enough to be part of your meatless Monday.
Serve garnished with fresh mozzarella or freshly grated parmesan cheese. Toast some crunchy french bread slices if you are not gluten-free, for dipping.
Make some granola and turn your breakfast into a brunch.
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Ingredients
- 2 cups arrabbiata tomato sauce
- 1/2 cup water
- 1/4 cup quinoa
- 4 eggs
Instructions
- Preheat oven to 350 degrees.
- In a saucepan, bring tomato sauce and water to a boil. Add quinoa and simmer covered.
- Until quinoa has softened about 10 minutes, pour into an oven-safe skillet, such as a cast-iron skillet. Gently crack open and place each egg evenly apart in the skillet. Place in oven until eggs are cooked to desired doneness. I like my whites fully cooked and yolks still runny. So about 10 minutes for my eggs. Keep an eye on them, so you don’t overcook them.
Nutrition Facts
Italian Baked Eggs
Serves: 2
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 3.2g | 4.6% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 38.3g | 12.7% | |
| Dietary Fiber 5.5g | 20% | |
| Sugars | ||
| Protein 17.6g | ||
| Vitamin A 12.0% | Vitamin C 0.0% | |
| Calcium 4.1% | Iron 14.0% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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