Tomato Baked Eggs

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


2 tablespoons olive oil

1 shallot, minced

1 clove garlic, minced

Kosher salt and freshly ground black pepper

One 28-ounce can diced San Marzano tomatoes with juices

1/4 cup chopped fresh flat-leaf parsley leaves

8 large eggs

1/2 cup crumbled feta cheese


  1. Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
  2. Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
  3. Scoop out the eggs and transfer to plates. Top with sauce and serve.
Scrambled Egg Tacos
Michael Symon

Scrambled Egg Tacos

22m Easy 99%
Skillet-Baked Eggs in Tomato Gravy with Spinach
31m Easy 97%
Cherry Tomato Tart
27m Easy 99%