Food & Cooking Recipes Breakfast & Brunch Recipes Baked Eggs in Tomato-Parmesan Sauce 3.0 (104) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 Serve these baked eggs with crusty bread, or try them with Garlic Bread. Ingredients 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed dried rosemary 2 cans (15 ounces each) diced tomatoes in juice 1 can (15 ounces) crushed tomatoes ¼ cup grated Parmesan Coarse salt and ground pepper 8 large eggs Directions Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet. In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper. Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through. Cook's Notes A rimmed baking sheet helps you transfer the baking dishes in and out of the oven. Rate it Print