15 Minute Italian Eggs
Prep time 5mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 teaspoon olive oil
  • 2 (14.5 oz can) Muir Glen Fire Roasted Diced Tomatoes, undrained
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 4 large eggs
  • 1/4 cup shredded cashew cheese
  • 1/4 cup fresh basil, chopped


  • Step 1

    Pour the tomatoes with their juice into a large skillet. Add the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.

  • Step 2

    Reduce the heat to low and simmer the sauce for 5 minutes.

  • Step 3

    Make four gentle holes with the back of a spoon and carefully crack the eggs into the holes. The eggs should be nestled among the tomatoes.

  • Step 4

    Increase the heat to medium-low and cook until the whites solidify for 7-10 minutes. Add the cashew cheese and let it melt.

  • Step 5

    Drizzle each egg with olive oil and red pepper flakes when cooked to the desired doneness. Serve immediately.