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Finished baked eggs in roasted tomato sauce served in a bowl
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Baked Eggs in Roasted Tomato Sauce

Baked eggs nestled in a silky roasted tomato sauce, topped with Parmesan cheese. This elegant yet simple dish is perfect for breakfast, brunch, or even a light dinner. The tomato sauce can be made ahead for a quick meal.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: Italian
Keyword: baked eggs recipe, baked eggs tomato, breakfast recipe, brunch recipe, easy egg dish, egg and tomato, elegant breakfast, Italian eggs, roasted tomato sauce, savory eggs
Servings: 4

Equipment

  • 1 Roasting Pan
  • 1 Blender
  • 1 Sheet Pan
  • 4 Oven Proof Bowls

Ingredients

  • 1-1½ pounds plum tomatoes
  • 2 garlic cloves smashed
  • 2 tbsp extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 tsp chopped oregano
  • 8 large eggs
  • 2 tbsp freshly grated Parmesan or Romano cheese

Instructions

  • Preheat oven to 400°F
  • Slice tomatoes in half lengthwise
  • Toss tomatoes with olive oil, garlic, salt, and pepper
  • Place in roasting pan cut-side up and roast for 15 minutes
  • Flip tomatoes cut-side down and continue roasting until soft, about 20 minutes
  • Cool tomatoes slightly, then transfer to blender and puree
  • Add oregano and blend for a couple seconds
  • Arrange four oven-proof bowls on a sheet pan
  • Strain pureed sauce into the bowls
  • Crack 2 eggs into each bowl and season with salt and pepper
  • Grate ½-1 tbsp cheese over eggs in each bowl
  • Bake for 15-20 minutes at 400°F until egg whites are set
  • Serve with toasted baguette slices