Name: Tomato Baked Eggs Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 900g ripe vine tomatoes; 3 garlic cloves, thinly sliced; 3 tbsp olive oil; Salt and freshly ground black pepper, to taste; 4 large free range eggs; 2 tbsp chopped parsley and/or chives

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Introduction

This tomato baked eggs recipe is a comforting and flavorful dish, perfect for breakfast or a light dinner. Ripe vine tomatoes are roasted until tender, then topped with fresh eggs and baked until set. It’s simple, healthy, and delicious served with crusty bread.

A white rectangular baking dish filled with a cooked dish showing three visible whole eggs with bright yellow yolks and white edges evenly spread near the center and right side, surrounded by large chunks of red cooked tomatoes and thick pieces of meat with a rich red-brown color, sprinkled with fresh green herbs and small slices of light garlic cloves scattered throughout. The dish is placed on a rustic wooden table, and a woman's hand is seen holding the dish on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives
Salt and pepper, to season

Instructions

Step 1: Preheat the oven to fan 180°C, conventional 200°C, or gas mark 6. Cut the tomatoes into quarters or thick wedges based on their size. Spread them evenly in a shallow 1.5-litre ovenproof dish.
Step 2: Peel the garlic cloves and slice them thinly. Sprinkle the garlic slices over the tomatoes. Drizzle with olive oil, season well with salt and pepper, and gently stir to coat the tomatoes until they look glossy.
Step 3: Place the dish in the oven and bake for 40 minutes until the tomatoes have softened and develop slight browning.
Step 4: Remove the dish from the oven and create four small gaps among the tomatoes. Crack one egg into each gap. Cover the dish with foil and return it to the oven for 5 to 10 minutes until the eggs are cooked to your liking.
Step 5: Sprinkle the chopped parsley and/or chives over the baked eggs. Serve immediately with thick toast or warm ciabatta and a fresh green salad on the side.

Tips & Variations

Use a mix of fresh herbs like basil or oregano for extra flavor.
Add a sprinkle of chili flakes or smoked paprika for a spicy kick.
For creamier eggs, add a little crumbled feta or grated cheese before baking.
If you prefer, use cherry tomatoes halved for a sweeter and more colorful dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warm, but the eggs are best enjoyed freshly baked for perfect texture.

How to Serve

A white rectangular baking dish filled with a cooked dish that has three eggs with bright yellow yolks partially covered by cooked tomato chunks. The tomatoes are deep red and slightly soft, mixed with small pieces of green herbs scattered all over. Thin slices of garlic can be seen among the tomatoes and eggs, with some black pepper sprinkled on top. The dish looks warm and fresh, placed on a white marbled surface. Nearby, a silver spoon is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes work best for texture and flavor, but you can substitute with quality canned whole or diced tomatoes drained well. Adjust baking time slightly as canned tomatoes release more liquid.

How do I know when the eggs are cooked perfectly?

Bake the eggs until the whites are set but the yolks still have a slight jiggle for soft, runny yolks. Cook longer if you prefer firm yolks. Covering with foil helps cook the eggs evenly without drying out the tomatoes.