Eggs and Tomato Pie

Gluten free is no longer becoming a trend. It is a way of life. It has been known that a gluten-free diet can be anti-inflammatory. It is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye.

A gluten-free diet is also used to treat celiac disease. Gluten causes inflammation in the small intestines of people with this disease, making them really sick from malabsorption.  Eating a gluten-free diet helps people control their signs and symptoms of this disease and prevent complications.

This recipe is delicious, similar to many GF recipes on Simply  Check them out!

(Fit2bWell Tip: Many healthy and delicious foods are naturally gluten-free such as beans, seeds, nuts, fresh eggs, fresh meats, fish, poultry, fruits and vegetables. Most dairy is also gluten-free! It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservative)

Gluten Free Eggs Baked in Tomato Sauce Recipe (serves 4)


1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 (15-ounce) can of diced tomatoes
1½ cups tomato sauce
Black pepper
8 large eggs (can substitute out four whole eggs for four egg whites)
¼ cup parmesan cheese, grated – optional


Preheat oven to 350 degrees.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.

Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets. Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper. Sprinkle the parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.