Eggs Baked in Tomato Sauce with Peas and Avocado

For dinner tonight, I thought it would be fun to have eggs! I had roast chicken for lunch and really didn't want to have chicken again.  I wanted to try baking the eggs in tomato sauce because that just sounded really good and I've seen it around before.  My version of Eggs Baked in Tomato Sauce includes peas (to keep it Slow Carb friendly) and pinto beans. I would've preferred black, but already had eaten those this week and wanted to change it up.  I chose to serve with avocado because the homage to Mexican flavors screamed for a perfectly ripen avocado.  I thought the avocado would also add a nice (healthy)  richness to the dish. I decided to double dip on this recipe and added boneless skinless chicken thighs for lunch tomorrow.  Double Duty!   So here is my Slow Carb version of eggs baked in tomato sauce!

Eggs Baked in Tomato Sauce

(adapted from Closet Cooking)

1 tbsp olive oil

1/2 an onion diced

2 cloves of garlic

1 tsp of cumin

Cayenne, Salt and Pepper to taste

2 cups chicken broth

1 cup tomato sauce

2 eggs and 2 chicken thighs

1 cup frozen peas

Heat oil in a pot or skillet over medium-low heat.   Add diced onion and cook for about 10 minutes, until nice and soft.  Add the garlic and spices and cook for about 1 minute.  Turn the heat up to about medium/medium high. Add the chicken thighs and allow to sear on both sides.  Add the tomato sauce and chicken broth and bring to a boil.  Once boiling, turn the heat down and simmer for about 20 minutes.  Remove from heat and put the peas in. 

In one small baking dish, put the chicken thighs in it and enough of the sauce to cover them.  In another small baking dish put sauce in it and crack two eggs over the sauce.  Make sure you cover the egg whites! Covering the egg whites allows them to cook in the same amount of time as the eggs.  Place the two dishes into a preheated 350 oven.  Cook the chicken thighs for about 30 minutes and cook the eggs for about 20-25 minutes until the egg whites are set, or until a white cloud has passed over the yolks.  Serve with sliced avocado and enjoy!

I think this recipe would've been better with a can of crushed tomato, but overall this was quite delicious. I thought the peas would be weird too, but it added some nice variety and went well with the beans. Next time though, will definitely be using crushed tomatoes.