Baked Eggs with Tomato Sauce

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A very easy recipe that can be spruced up by adding more & different fresh ingredients. Otherwise, great for a quick side or an entree. The ingredient amounts are suggestive, as I make this from my head. So have fun :)

Preparation time: 10-15 mins
Cooking time: 30 mins

Difficulty: Easy - for beginners
Serves: 5

Dietary guidance: v n 

Tags: main · side · eggs · bake · tomatoes · baked ·


1/2 large or 1 small onion, medium dice
2 cloves of garlic, minced
1-14.5 oz can diced tomatoes, sub fresh
3-4 fresh basil leaves, chiffonade
2 TBSP chopped parsley leaves
6-7 eggs (depending on what your pan holds, I generally use a 10")
1/2 cup parmesan or peccorino, grated (or as much or as little as you like)
olive oil
salt & pepper


Heat OVEN PROOF skillet & 1-2 TBSP olive oil over medium heat. Add onions and garlic and cook until onions are translucent. Add tomatoes and season, cook for 10-15 minutes (add water to mixture if you like a little saucier dish). Remove from heat and stir in herbs. Break eggs into a ladle individually and gently ladle over tomato mixture. You want to give each egg space, so the yokes don't touch. It'll be easier to serve that way. Place in a 350 degree oven until the eggs are done almost to your like. The next step plus the residual heat will cook the eggs more so a little under is better than over unless you like hard cooked eggs. Remove the skillet and turn the broiler on. Sprinkle the cheese evenly over the eggs then place under the broiler until the cheese is bubbly.


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