Tuscan Baked Eggs with Tomatoes

Tuscan Baked Eggs with Tomatoes is a fantastic breakfast with red onion, garlic, Parmesan, and herbs adding to the flavors in this dish. And if you’ve never tried making baked eggs, you might be surprised how easy and delicious they are!

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When eggs go on sale for Easter I always think it’s fun to make some think-outside-the-box egg dishes, and for Friday Favorites today I’m reminding you about this recipe for Tuscan Baked Eggs with Tomatoes that has so much flavor from red onion, garlic, Parmesan cheese, and fresh or dried herbs. Doesn’t that sound like a fun baked egg combination that would have to taste good?

I made this and took new-and-improved photos to inspire you to make it if you happen to have a surplus of eggs. And if you want to make more servings, check out how I made Baked Eggs with Avocado and Spicy Tomatoes for a similar dish made in a pan that makes more servings.

Of course, I love eggs, which is why there are so many Egg Recipes on my site. And I’ve also made quite a few variations on baked eggs, but these eggs baked on a bed of herb-seasoned tomatoes was a new idea for me. I like them with plenty of freshly-grated Parmesan cheese, and I’d eat this any time of day.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• Olive Oil (affiliate link)
• red onion
• Minced Garlic (affiliate link)
• canned petite diced tomatoes
• fresh thyme leaves, or Dried Thyme (affiliate link)
• eggs
• freshly grated parmesan cheese
• fresh chives or green onion

How to make the Tuscan Baked Eggs with Tomatoes lower in carbs:

This recipe is pretty low in net carbs, but to make it lower in carbs for Keto, you could add two more eggs with the same amount of tomatoes and make three servings. You could make Almond Flour Savory Bread and toast it if you want to serve the Tuscan Baked Eggs with toast.

How to make Tuscan Baked Eggs with Tomatoes:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Take eggs out of the fridge and break into ramekins and let them come to room temperature.
2. Preheat the oven to 450F/232C with the oven rack about 6 inches away from the broiler.
3. Start by cooking the chopped red onions and Minced Garlic in a little olive oil.
4. Then add a can of petite diced tomatoes and fresh or Dried Thyme. (Use any fresh herb that goes with tomatoes if you don’t have thyme, or dried herbs will also work.) 
5. Simmer the tomatoes until they’re thickened enough that you can run the turner across the pan and see the bottom, about 6-8 minutes.
6. Put about 1/3 of the thickened tomatoes in the bottom of each of my little casserole dishes.
7. Then carefully slide two eggs into each dish, season with salt and pepper, and spoon the rest of the tomatoes around them.
8. Put the dishes into the oven and cook about 5-7 minutes, or until the egg white is just starting to be opaque and the yolk still looks runny.
9. Remove dishes and turn oven to broil.
10. Sprinkle with Parmesan and broil for 1-2 minutes, depending on how done you like your eggs. (One of mine got a bit more done than I wanted, so watch it carefully!)
11. Sprinkle with sliced green onions or chives, and serve hot.

More Ideas for Baked Eggs:

• Spinach and Mozzarella Egg Bake
• Baked Eggs in Canadian Bacon Cups
• Broccoli, Ham, and Mozzarella Baked with Eggs
• Baked Eggs and Asparagus with Parmesan
• Mexican Baked Eggs

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Yield: Makes 2 generous servings

Tuscan Baked Eggs with Tomatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Tuscan Baked Eggs with Tomatoes has so much flavor from red onion, garlic, Parmesan, and herbs, and this is a combination that makes a fantastic breakfast.

Ingredients

• 1 T extra-virgin olive oil
• 1/4 cup chopped red onion
• 2 tsp. finely minced garlic
• one 14.5 oz. can petite diced tomatoes
• 1 T chopped fresh thyme leaves (see notes)
• 4 eggs, at room temperature
• 2 T freshly grated parmesan cheese (or more)
• 1 T chopped fresh chives (see notes)

Instructions

1. Take eggs out of the fridge and break into ramekins and let them come to room temperature.
2. Preheat the oven to 450F/232C with the oven rack about 6 inches away from the broiler.
3. Start by cooking the chopped red onions and garlic in a little olive oil.
4. Then add a can of petite diced tomatoes and fresh or dried thyme and simmer until the tomatoes are slightly thickened. (Use any fresh herb that goes with tomatoes if you don't have thyme, or dried herbs will also work.)
5. Cook the tomatoes until they're thickened and you can run the turner across the pan and see the bottom.
6. Put about 1/3 of the thickened tomatoes in the bottom of each of my little casserole dishes. 
7. Then carefully slide two eggs into each dish, season with salt and pepper, and spoon the rest of the tomatoes around them.
8. Put the dishes into the oven and cook about 5-7 minutes, or until the egg white is just starting to be opaque and the yolk still looks runny.
9. Remove dishes and turn oven to broil.
10. Sprinkle with Parmesan and broil for 1-2 minutes, depending on how done you like your eggs.
11. Sprinkle with sliced green onions or chives, and serve hot.

Notes

If you don't have fresh thyme, other herbs such as oregano or basil could be used, or use about 1 tsp. dried thyme that's been ground in a Mortar and Pestle (affiliate link) if you don't have fresh herbs. The chives were great in this but you can use sliced green onions.

Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don’t care about making individual servings, you could partially cook the eggs in a broiler-proof frying pan with the tomatoes, then put that pan under the broiler.

This could be 4 servings as part of a brunch with other dishes.

Recipe adapted from Fine Cooking Make it Tonight.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 277Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 376mgSodium 486mgCarbohydrates 13gFiber 5gSugar 7gProtein 16g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone without toast, Tuscan Baked Eggs with Tomatoes would be approved for all phases of the original South Beach Diet and also for low-carb eating plans. If you’re eating strictly Keto, you might want to use less than a whole can of tomatoes for this dish, or add two more eggs and make it three servings!

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
Tuscan Baked Eggs with Tomatoes were first posted in 2009 and updated with better photos in 2021. The recipe was last updated with more information in 2024.

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