Monday, January 17, 2011

Tomato Baked Eggs with Hash Browns

in my book, lazy mornings call for big, hearty breakfasts. but nothing to over-the-top difficult to make either. i said lazy, remember? here in NM, we had just such a morning.

one of my favorite things at dinners is hash browns yet i never seem to have potatoes at home. luckily A had potatoes so i chopped some up for a easy, oven baked version of hash browns complete with onions and garlic. i decided to do tomato baked eggs to go with the potatoes. this would have been even better with some freshly baked crusty bread to sop up the tomato sauce but a spoon worked just fine too.

this super simple meal came together in 30 minutes with only 10 minutes hands on time. eggcellent!

Tomato Baked Eggs
serves 4

1 tbs extra virgin olive oil
3 garlic cloves, minced
28 oz crushed tomatoes
1/4 cup grated parmesan cheese
4 eggs

preheat oven to 400 degrees F.

in large saucepan, warm olive oil over medium heat. add garlic and saute 1-2 minutes. add tomatoes and bring to a simmer. reduce heat to low and let simmer for 10 minutes. stir in parmesan cheese and spoon tomato mixture into 4 oven proof bowls. crack an egg into each dish and bake for 10-12 minutes until egg is just set. remove from heat and let sit 2-3 minutes before serving.

Hash Browns
serves 4

4 medium potatoes, chopped
1/2 medium onion, chopped
1 tsp garlic salt
1/2 tsp ground pepper
2 tbs olive oil

preheat oven to 400 degrees F.

toss everything together making sure potatoes are evenly coated with olive oil. spread onto foil lined baking sheet and bake for 20 minutes. toss potatoes and bake 10 more minutes.

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