Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Gluten Free Eggs Baked in Tomato Sauce




Source of Recipe


Donna Rollison


Recipe Introduction


From Simply Gluten Free Blog
http://simplygluten-free.com/blog/2014/02/gluten-free-eggs-baked-in-tomato-sauce-recipe.html


List of Ingredients




1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 (15-ounce) can of diced tomatoes
1½ cups tomato sauce
Kosher salt
Black pepper
8 large eggs
1/4 cup grated parmesan cheese sub, – optional

Recipe



Preheat oven to 350 degrees.

In a large skillet, heat the olive oil over medium-high heat.

Add the onion and cook for 5 minutes or until softened.

Add the garlic and cook for 30 more seconds.

Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated.

Add the tomato sauce and cook for another 5 minutes.

Season to taste with salt and pepper.

Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets.

Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper.

Sprinkle the parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.

Servings: A gluten free recipe that serves 4.