Baked Eggs in Chunky Tomato Sauce

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Standard

Source: Everyday Food, January/February 2012


  • 2 teaspoons extra-virgin olive oil
  • 2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes
  • 2 1/2 ounces baby spinach (2 1/2 cups)
  • Red-pepper flakes (optional)
  • Coarse salt and ground pepper
  • 8 large eggs
  • 4 ounces goat cheese, crumbled (1/2 cup)
  • 2 tablespoons chopped fresh cilantro


  1. Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.

  2. Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.


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