This delicious baked egg recipe is perfect for breakfast or brunch. It;s cooked in a tomato sauce with fresh herbs and avocado. This has been voted as a new favorite recipe by our Toronto B & B guests.
|Weight Watchers PointsPlus™Value: 5 pointsServings: 6 Preparation Time: 15 min Cooking Time: 15 min|
Italian Baked Egg Recipe
|2 cups canned diced tomatoes (drained)|
|1 cup tomato sauce|
|1 Tbsp rosemary, chopped|
|1/2 Tbsp cilantro, chopped|
|1 Tbsp basil, chopped|
|2 Tbsp parsley, chopped|
|1 tsp black pepper|
|1/4 tsp sea salt|
|1 medium avocado (chopped – large chunks)|
|6 Tbsp reduced fat Parmesan cheese|
Put tomato sauce and diced tomatoes in a pot and stir in fresh herbs, salt and pepper. Simmer for 10 minutes. Pour 3/4 of the sauce into individual ramekins or 13 x 9 glass baking dish. Add chopped avocado. Make 6 wells in the sauce with a spoon. Crack and egg in each well, keeping the eggs separate from one another. Cover with remaining 1/4 of sauce. Sprinkle Parmesan cheese over top. Bake at 350 for 15 minutes or until golden brown and eggs whites are cooked. Enjoy with multi-grain bread.