RECIPE // Tomato Baked Eggs with Mozzarella

I hope you all had a great Christmas break and New Years holiday! If you follow me on Instagram, you might’ve seen that I spent a few days in South Lake Tahoe, which was pretty much like a winter wonderland. Snow capped trees, brick fireplaces, fuzzy boots– it was perfection. On the first night, there was even snowfall, which literally made me giddy. There is something magical about it, much like a winter confetti. Our days were full of mulled wine, scrumptious bun rieu, and hobbit marathons. I’m not going to lie, it doesn’t get much better than that. Expect to see some more winter photos coming!


Alas, with the harsh bite of winter nipping at our hands and toes, nothing beats the cozy feeling of a warm oven and a full belly. This recipe for tomato baked eggs, much liked a caprese baked egg, is the perfect weekend recipe to keep you satiated and warm. It’s also pretty healthy, especially if you overindulged during the holidays.


-1, 14 oz can crushed tomatoes
-6 cloves garlic, minced
-2 anchovy fillets, packed in oil and chopped
-1 tbsp butter, cut into squares
-1/4 cup fresh shredded mozzarella
-1/2 onion, chopped
-1/2 tsp red pepper flakes
-1/2 tsp paprika
-1/4 tsp cayenne chili pepper
-salt to taste
-fresh basil

Preheat the oven to 400 degrees F and lightly grease 4, oven safe ramekins.

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In a small bowl, mixed together the tomatoes with anchovies, red pepper flakes, paprika, cayenne chili pepper, and salt. Heat a saucepan to medium heat and melt the butter. Add the onions and cook until translucent (about 7-8 minutes).

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Then add the garlic and cook for another 2-3 minutes, or until it’s lightly browned. Add the tomato mixture and simmer for about 8-10 minutes.

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Divide the sauce into the ramekins. Top each ramekin with an egg. Bake in the oven for about 7-8 minutes, then top off with cheese. Bake for another 4-5 minutes, where the white of the eggs is cooked through but the yolk is still runny.

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Top with fresh basil and then serve with toast.

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