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  • fromjudyskitchen

Baked Eggs in Tomato Sauce

Everyone who knows me, knows that I am not a morning person. When I happen to have plans in the morning (e.g. work, brunch, workout class), I literally have to force myself to crawl out of bed to not be late! For occasions where I do need a quick bite prior, it's always a struggle trying to whip something up in the kitchen while getting dressed. This is where baking becomes my best friend.

I made baked eggs the other weekend and it honestly saved me so much time. It's a 'set-it-and-forget-it' type of meal where you can leave it in the oven for about 20 minutes while you get ready. This is another one of my favorite quick breakfasts because you can use almost any miscellaneous items you find in the fridge (aka veggies that will soon expire). The taste reminds me of a simplified shakshuka (without the hassle of pan frying anything first). Delish!

Baked Eggs in Tomato Sauce

Prep Time: 5 min

Cook Time: 20 min

Servings: 4


  • 4 tbsp onions (minced)

  • 1 cup tomato sauce

  • 4 tbsp mushrooms (sliced)

  • 4 tsp shredded cheddar or parmesan cheese

  • 4 large eggs

  • Salt and pepper to taste

  • Butter (to grease ramekin)

  • Fresh or dry basil (for garnish)

*You'll also need 4 ramekins (or custard cups)


  • Preheat oven to 325 degrees F.

  • Grease ramekins with butter.

  • Evenly distribute ingredients into each ramekin, starting with onions, tomato sauce, mushrooms, and then cheese.

  • Carefully drop 1 egg into each ramekin. Add a pinch of salt and garnish with basil over the eggs.

  • Bake for ~15 minutes or until egg whites have set. Cook up to 20-25 minutes for a more fully cooked yolk.

  • Remove from oven and serve with toasted bread (or eat as is with a spoon).


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