Spicy Tomato Baked Eggs
Feta-Thyme Asparagus
Ingredients
- 8 slices bacon
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 cup crushed tomatoes
- 2 (14.5-oz) cans no-salt-added fire-roasted diced tomatoes
- 1 tsp salt
- 12 large eggs
Instructions
- Preheat oven to 375°F. Cook bacon in a very large ovenproof skillet until crisp; drain, reserving 2 Tbsp drippings in skillet. Chop bacon.
- Sauté garlic in hot drippings and oil 2 minutes, stirring often. Add tomatoes and salt.
- Bring to a simmer; cook 5 minutes or until slightly thickened. Stir in bacon.
- Spread tomato mixture in an even layer; make 12 indentations in tomato mixture. Crack 1 egg into each indentation. Transfer skillet to oven.
- Bake 8 to 10 minutes or until egg whites are set and yolks are cooked to desired doneness.
Side Dish Ingredients
- 1 cup water
- 2 lb asparagus spears, trimmed (or use frozen asparagus or green beans)
- ¼ cup olive oil
- 1 tsp chopped fresh thyme (or use ½ tsp dried thyme)
- ½ tsp salt
- ½ cup crumbled feta cheese
Side Dish Instructions
- Bring water to a boil in a large nonstick skillet; add asparagus. Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Drain well; place on a platter.
- Drizzle with oil; sprinkle with thyme, salt, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
345
|
119
|
464
|
| Fat (g) | 24 | 11 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 737 | 252 | 989 |
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