This Baked Eggs Recipe in Tomato Chipotle Sauce is so simple and so good! Easy to freeze, too, then just toss in your skillet, crack the eggs and breakfast is done!
Yesterday marked the first day of summer and I’ve got outdoor fun on the brain. We had storms here which got in the way of some camping plans, but since summer gives us so many opportunities to take off for a night or two on a whim, I’m not too disappointed. My plan was to make this baked eggs recipe over our campfire but it worked just as well on my stove. This easy recipe is one that I make all the time and I foresee yet another excuse to road trip it to the lake next weekend! I thought you might like to see a few pictures from our last road trip…we were trying to round up my parent’s chickens so we could take off (car is packed and ready to go in the background)! Once we got on our way, we were able to do a little fishing and enjoy some of Northern VA’s countryside, too.
Here’s what I love so much about this baked eggs recipe. For starters, it looks a bit fancy and not at all like something you’d envision enjoying around a fire. But it is so tasty and easy that you’ll want to be making it wherever you are! I adore my cast iron skillet and use it all the time…especially for an easy breakfast like this one. And the sauce – the sauce! – is SO GOOD. It’s the same one I use to simmer my porcupine meatballs and it could be used so many ways: over pasta, with goat cheese on a crostini, even mixed with ground beef for some killer tacos. And, although it takes almost no time at all to throw together, it’s easily freezable so you can pull it out for an easy breakfast anytime. When we go camping, I throw the frozen sauce in our cooler; it helps to keep things cold and it’s fun to know that we have one breakfast (or even a dinner!) covered.
Another thing I love about this baked eggs recipe is that once the sauce is at a simmer, I can choose to add the eggs immediately if we’re all ravenous or I can simply let it simmer awhile until we’re ready. The flavors get better the longer it sits so I can be kicking back with the family while the sauce is doing its thing. I made a double batch over the weekend so I have some waiting for a lazy breakfast or to save for my next road trip – and I am dying to get onto the open road! I was road tripping it in New Mexico last month (you’ll be hearing all about that over the next few days; I have some killer recipes you’ll love!) and I’ll be hitting the road for the Outer Banks in North Carolina in just over a week. There’s just something freeing about being on a road trip and summer is one of my favorite times to do it. Just wait until I make this baked eggs recipe for everyone and they wonder how I made something so delicious so quickly! Keep my secret, would ya’?
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 28- ounce can whole, peeled tomatoes
- 1-3 chipotle peppers from a can in adobo sauce, start with one, add more to taste
- kosher salt & freshly ground black pepper, to taste
- 1/4 cup chopped cilantro
- 5-6 large eggs
- toasted bread, for dipping (don't skip this, it's a must!)
- Preheat a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about five minutes. Add garlic and ground cumin, cook another 2 minutes, stirring frequently (turn down heat if garlic starts to brown).
- Place onion mixture along with tomatoes and peppers into a blender or food processor; blend until very smooth. Set aside.
- Pour sauce into cast iron skillet; bring to a strong simmer then reduce heat to low. Simmer, stirring occasionally for 45 minutes (or less if you don't have the time). Create a small "well" and crack egg into sauce; repeat with remaining eggs. Cover skillet and simmer until eggs are cooked to your liking. Sprinkle with chopped cilantro.
- Serve with a crusty bread and enjoy!