Flamenco-Style Egg and Tomato Bake

Nut-free
Kosher
Low-Calorie
Low-Carbohydrate
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Dish type
Breakfast / Brunch
Serves
4
Ready in
1 hour, 5 minutes

Ingredients

  • 1 cup plain or seasoned breadcrumbs
  • 2 tbsp. fresh thyme or 1 tsp. dried thyme
  • 4 tbsp. butter, divided
  • 2 large red onions, thinly sliced (4 cups)
  • 1 lb. tomatoes, thinly sliced
  • 4 eggs

Directions

Prep Time
10 minutes
Cook Time
55 minutes
Ready in
1 hour, 5 minutes
  1. Preheat oven to 350°F. In a small plate combine breadcrumbs, thyme, and salt and pepper to taste. Set aside.
  2. Grease an 8x8-inch square baking dish with 1 tablespoon of the butter.
  3. Alternate layers of onion, tomato and breadcrumbs, dotting each layer with butter. Repeat until all of the onions and tomatoes are used; finish with a breadcrumb layer.
  4. Bake 40 to 45 minutes or until golden and bubbling. Remove from oven.
  5. Make four hollows in the top of the baked mixture with the back of a large spoon. Crack one egg into each hollow. Season eggs with salt to taste. Return baking dish to oven and bake 10 to 12 minutes more or until eggs are set.

Nutritional Information

Serving Size
1
Per Serving
Calories 273, Calories Fat 151, Total Fat 17g, Saturated Fat 8g, Cholesterol 241mg, Sodium 187mg, Carbohydrate 20g, Protein 9g
Serving Size1
Calories273
Calories Fat151
Calories (fat) extra56
Total Fat17g
Total Fat (extra)26
Saturated Fat8g
Saturated Fat (extra)44
Cholesterol241mg
Cholesterol (extra)80
Sodium187mg
Sodium (extra)8
Potassium422mg
Carbohydrate20g
Carbohydrate (extra)7
Fiber2g
Fiber (extra)11
Sugars6g
Protein9g
Omega30g
Vitamin A1646IU
Vitamin A (extra)33
Vitamin C19mg
Vitamin C (extra)33
Iron2mg
Iron (extra)13