Baked Eggs in Tomato Sauce

Baked Eggs in Tomato Sauce

We woke up this morning to frost, dusting the lawns and rooftops in the neighborhood, and begging for a cozy meal inside. These lovely baked eggs, nestled in tomato sauce with a drizzle of cream, a sprinkling of Parmesan and fresh herbs, were just what I was looking for.

The thing I love about this recipe is how versatile it is; you can basically throw together whatever vegetables, cheese or herbs you have on hand, and quickly create a fantastically hearty and comforting breakfast. This works out great for a crowd too – simply adjust the number of baking dishes to the number of breakfast guests.

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Baked Eggs in Tomato Sauce

Baked Eggs in Tomato Sauce


  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 1 Serving 1x

Ingredients

Scale
  • 2 eggs
  • 1/2 cup tomato sauce (fresh or from a jar)
  • 11/2 tbsp grated Parmesan cheese
  • 1/2 tbsp heavy whipping cream
  • 1/2 tbsp fresh herbs (parsley, thyme, basil etc.), finely chopped
  • kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. Meanwhile, spoon the tomato sauce into an individual-sized baking dish, leaving a well in the center of the sauce for the eggs. Drizzle the cream around the sauce. Carefully add the eggs to the dish, one at a time, so that the yolks stay intact. Sprinkle with the Parmesan and herbs.
  2. Bake for 10-15 minutes until the sauce is bubbly, and the eggs are to your preferred doneness (I prefer the whites to be cooked through, and the yolk slightly runny, which falls somewhere in the middle of the timeline). Serve immediately with toast or an english muffin.

 

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3 Comments

  1. 12.2.12
    Casey Bemis said:

    Looks good. I’ve done something similar in a frying pan that also goes in the oven. It starts with sautéing available veggies (I’m fond of asparagus, spinach, red peppers and sliced fingerling potatoes.} Then I add a bunch of eggs scrambled and choice of herbs. LIft up with a spatula around the edges to let uncooked egg slip underneath. When barely set I top with shredded cheddar or other cheeses and pop in the oven till eggs rise and cheese melts. About 10 minutes. We eat it for dinner. I’ll have to try your recipe as it sounds really good!

    • 12.4.12
      Laura said:

      Casey, that sounds delicious! Will definitely have to try that… I love mixing whatever veggies are on hand with eggs.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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