Baked eggs in Tomato Sauce with Matcha
- Yield: 2 servings 1x
Ingredients
- 1–2 tablespoons extra virgin olive oil
- 1 small sweet onion, diced
- 1 clove garlic, minced
- juice of a lime
- 2 tablespoons white wine
- 1 28 oz can whole peeled tomatoe with juices, tomatoes lightly crushed by hand
- 4 eggs
- Fresh flat-leaf parsely leaves for garnish
- Matcha green tea and salt blend to taste
-
for Matcha green tea and sea salt blend
- 1 Tablespoon coarse sea salt
- 1/2 teaspoon Matcha green tea powder
Instructions
1. Preheat oven to 400 degrees F.
2. In a 12 inch cast iron skillet over medium heat, warm olive oil.
3 . Add onion and cook stirring occasssionally until softened.
4. Add garlic and cook stirring constantly, about 1 minute.
5. Add tomatoes, lime juice, white wine and simmer until slightly thickened, about 5 to 7 minutes.
6. Season with salt and pepper to taste. Remove from heat.
7.Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack one egg into each pocket.
8.Transfer skillet to oven and bake until egg whites are just set and the yolks are still runny, about 8 minutes.
9. Season eggs with Matcha green tea and sea salt blend, to taste. Garnish with fresh parsely leaves. Serve immediately. Serves 2.