Baked Eggs in Tomato-Parmesan Sauce

eggs parmesan tomato sauce
Prep Time:
15 mins
Total Time:
40 mins

Serve these baked eggs with crusty bread, or try them with Garlic Bread.


  • 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


  1. Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

  2. 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.

  3. 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.

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