Low Sugar Baked Eggs in Tomato Sauce

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste
8 large eggs
2 oz feta cheese, crumbled (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

For serving

crusty bread, for serving

Instructions

1
Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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