Baked Eggs on the Go is perfect for your busy morning!
BAKED EGGS ON THE GO
2 tablespoons olive oil
1 can San Marzano whole peeled tomatoes (28 ounces)
1 clove garlic
1 bunch fresh basil (torn, reserve half to garnish)
4 large eggs
1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 375ºF.
In the bowl of a food processor, add the olive oil, San Marzano tomatoes, garlic, and basil, and pulse to combine. Season with salt and pepper. Place 4 cappuccino cups on a baking sheet. Evenly divide the sauce among the cups. Crack one egg into each cup. Top with the Parmigiano-Reggiano. Place in the oven to bake for 12-16 minutes. Top with basil and Parmigiano-Reggiano to serve.
Tip: Perfect dish to use leftover marinara sauce!