Tomatoes and Eggs
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The Elliott Homestead Cooking Community is a way for you to get brand-new, whole food recipes delivered to your door every month. Every recipe is designed to be simple, nutritious, whole-food centered, price-conscious, and delicious. This month on the blog, we're featuring the Tomato and Eggs Breakfast we eat all the time. Enjoy!
Tomatoes and Eggs
Ingredients:
3 tbsp extra virgin olive oil
1 large carrot, peeled and diced
1 shallot, peeled and minced
Pinch red pepper flakes
1 (18oz) jar crushed tomatoes
3 jarred roasted red pepper fillets, chopped (about 1/4 cup)
Sea salt and pepper
8 eggs
2 slices prosciutto
Parmesan cheese and a bit of dried parsley, for garnish
Instructions:
Preheat the oven to 425 degrees.
Heat a medium pan (about 10” wide) over medium heat. Add in the olive oil, carrot, shallot, and pepper flakes. Stir and gently heat for 5 minutes, until just soft.
Add in the tomatoes, roasted red peppers, and a large pinch of salt and pepper. Stir to combine and let the mixture simmer for 10 minutes.
Use the back of a spoon to create small wells in the tomato mixture before cracking an egg into each well.
Slice the prosciutto and sprinkle it over the top of the eggs.
Bake the dish for 5-7 minutes, until the eggs are just set.
Garnish with finely grated Parmesan and a few pinches of dried parsley. Serve with crusty bread.
