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Baked Eggs in Tomato-Parmesan Sauce

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

1 tbsp

olive oil

4

garlic cloves, thinly sliced

1 tsp

crushed dried rosemary

2 cans

each) diced tomatoes in juice

1 can

crushed tomatoes

1/4 cup

grated Parmesan

Coarse salt and ground pepper

8

large eggs