Entrees

Tomato Baked Eggs and Scalloped Sweet Potatoes -$2.40 recipe/$1.20 serving

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Sometimes I just want to eat eggs for dinner! I love eggs, they are fast, easy, and you can prepare them a million different ways. Oven baked eggs have always been my favorite, this recipe makes two very large servings and is super filling. You can easily double or triple it for your family, and it’s an easy way to work a vegetarian meal into your dinner rotation. It also requires very little hands on time, which is a nice bonus!

Ingredients- (serves 2)

3 sweet potatoes ($0.75)

4 eggs ($0.43)

1 can crushed tomatoes ($0.99)

1/2 tbsp. oregano ($0.05)

1 tsp. onion powder ($0.03)

3 tbsp. vegetable oil ($0.15)

Step By Step

1. Preheat oven to 400 degrees.

2. Wash and scallop your sweet potatoes. Combine with oil, oregano, and onion powder. Place in oven safe dish and bake for 30 minutes, or until tender.

3. Prepare a second oven safe dish when your sweet potatoes are at the 20 minute mark. Add in crushed tomatoes and spices. Make small indentations in the tomato sauce for each egg, crack the eggs into the dish and spread the whites evenly. Bake for about 15 minutes or until firm.

Now plate and enjoy!

 

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