Baked Eggs with Tomatoes and Fennel
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 6 eggs
- juice of 1 lemon
- 3 garlic cloves minced
- flaky sea salt
- kosher salt and freshly ground pepper
- 1 yellow onion diced
- 2 tbs. olive oil
- 3 leaves for garnish
- 1 fennel bulb trimmed, cored and thinly sliced, plus fronds for garnish
- 1 tbs. sweet smoked paprika
- 1 tbs. ground cumin
- 1 tbs. fennel seeds
- 2 tbs. tomato paste
- 1 can (28 oz./875 g) whole peeled tomatoes
- 1 can (28 oz./875 g) tomato puree
- grilled or toasted bread for serving
- Carbohydrate 11.5951 g
- Cholesterol 4.9 mg
- Fat 1.18183333333333 g
- Fiber 1.58349997058511 g
- Protein 4.86518333333333 g
- Saturated Fat 0.680335 g
- Serving Size 1 1 serving (190g)
- Sodium 343.761666666667 mg
- Sugar 10.0116000294149 g
- Trans Fat 0.140523333333333 g
- Calories 73 calories
Preheat an oven to 375°F (190°C). In a wide, deep ovenproof sauté pan over medium heat, warm the olive oil. Add the onion, celery and fennel bulb and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic, paprika, cumin and fennel seeds and cook, stirring occasionally, until fragrant, about 2 minutes. Add the tomato paste, whole tomatoes, tomato puree and a large pinch each of kosher salt and pepper. Cook, breaking the tomatoes apart with a wooden spoon, until the mixture comes to a simmer, about 10 minutes. Stir in the lemon juice and season with kosher salt and pepper. Gently crack the eggs on top of the tomato mixture. Transfer the pan to the oven. Bake until the egg whites are set and yolks are still runny, about 10 minutes, or until done to your liking. Sprinkle the eggs with flaky sea salt and a few grindings of pepper. Garnish with celery leaves and fennel fronds and serve with grilled bread alongside. Serves 6. Williams Sonoma Test Kitchen
