Description
Simple one-pan dish with eggs baked in a flavorful tomato and cottage cheese base, perfect for any meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (15 ounce) container full-fat cottage cheese
- 6 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Vegetable Base: Preheat oven to 375°F (190°C). In a large oven-safe skillet over medium heat, add olive oil. Add onion and cook until softened, about 5-7 minutes. Add garlic and bell pepper; cook for 3-5 minutes until fragrant and slightly softened.
- Incorporate Tomatoes and Spices: Pour in diced tomatoes (undrained). Add oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
- Simmer the Sauce: Bring to a gentle simmer, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
- Add Cottage Cheese: Remove skillet from heat. Gently stir in cottage cheese until evenly distributed.
- Create Wells and Add Eggs: Using a spoon, make six small wells in the cottage cheese mixture. Carefully crack one egg into each well. Season eggs with salt and pepper.
- Bake: Transfer skillet to the preheated oven. Bake for 15-20 minutes, or until egg whites are set but yolks are still slightly runny.
- Add Parmesan Cheese: Remove from oven and sprinkle with Parmesan cheese.
- Broil (Optional): Broil for 1-2 minutes for a more browned top, watching carefully.
- Garnish and Serve: Garnish with chopped fresh parsley. Let cool for a few minutes before serving. Serve with crusty bread or a side salad.
Notes
- Use full-fat cottage cheese for the creamiest results.
- Don’t overbake the eggs; they should be slightly runny.
- Adjust seasoning to taste.
- The vegetable base can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes