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Kalyn's Kitchen

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs is a combination that makes a fantastic breakfast and this delicious recipe is meatless, low-carb, low-glycemic, and gluten-free. Use Breakfast Recipes to find more recipes like this one.

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Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs found on KalynsKitchen.com

This recipe for Tuscan Baked Eggs has tomatoes, garlic, Parmesan cheese, and fresh herbs. Doesn’t that sound like a combination that would have to taste good? Of course, I love eggs, and they’re something I cook several times every week. I’ve made a lot of baked egg dishes like breakfast casseroles or egg muffins, but eggs baked on a bed of tomato sauce was a new idea for me.

I confess, the desire to cook this was partly inspired by the two little casserole dishes I found at the thrift store, and they turned out to be perfect for individual servings. But even if you cooked it in a bigger dish to share with a few people, this would make an interesting and impressive dish next time you’re making brunch and want something that’s a little unusual.

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs found on KalynsKitchen.com

Start by sauteing chopped red onions and garlic, then add a can of organic diced tomatoes and fresh thyme and simmer until the tomatoes are slightly thickened. If you have a microplane grater like this, I’d use it to get the finely grated fresh parmesan cheese to go on top of the eggs, because you’re only going to broil it a minute or so after you add the parmesan.

I put about 1/3 of the reduced tomatoes in the bottom of each of my little casserole dishes, saving the rest of the tomatoes to spoon around the eggs. (Next time I’d probably save a bit more.) Then carefully break two eggs into each dish, spoon the rest of the tomatoes around them and put into a hot oven for a few minutes. Here is where the picture taking broke down, and I’m not sure why I failed to get a photo of the eggs before I added the cheese and broiled for a few minutes. Maybe because I worried that the yolks were cooking more quickly than I wanted them to! You could also cook this whole dish in a broiler-proof saute pan, so read on for more details of two ways to cook this.

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs found on KalynsKitchen.com

Serve hot, with toast to dip into the eggs if desired.

More Ideas for Baked Eggs:

Spinach and Mozzarella Egg Bake from Kalyn’s Kitchen
Baked Eggs in Avocado from White on Rice Couple
Broccoli, Ham, and Mozzarella Baked with Eggs from Kalyn’s Kitchen
Baked Eggs with Bacon, Spinach, and Mushrooms from The Perfect Pantry

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs

Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs is a combination that makes a fantastic breakfast.


  • 1 T extra-virgin olive oil
  • 1/4 cup chopped red onion
  • 1 tsp. finely minced garlic
  • 1 can (14.5 oz.) diced tomatoes (I recommend good-quality organic tomatoes for this recipe.
  • 1 T chopped fresh thyme leaves (other herbs such as oregano or basil could be used, but I would not use dried thyme)
  • 4 eggs
  • 2 T freshly grated parmesan cheese (or more)
  • 1 T chopped fresh chives (optional, but the chives were great in this)
  • Recipe Note: 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 saute pan with the tomatoes, then put that pan under the broiler. I’ll give instructions for both those options.


  1. Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you’d like to cook this entirely in one dish.)
  2. Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme.
  3. Simmer the tomato mixture until it thickens slightly, stirring a few times.
  4. This will take about 6-8 minutes.
  5. While tomatoes cook, preheat toaster oven to 450F (if you’re planning to cook individual servings) and pre-heat broiler (for individual casseroles or to cook in one pan.)
  6. When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl.
  7. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes.
  8. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.)
  9. Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)
  10. If you’re cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes.
  11. If you’re cooking in individual casseroles, put casserole into toaster oven for about 5-7 minutes. (Whichever cooking method you’re using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.)
  12. When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they’re barely starting to cook.
  13. Serve hot, either as is or with toast for dipping into egg


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

Recipe adapted from Fine Cooking Make it Tonight.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone without toast, Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs would be approved for all phases of the South Beach Diet and other types of low-carb and low-glycemic eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    65 Comments on “Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs”

  1. Yummmmm, this was completely awesome!! I wanted to eat both servings!

  2. I'll give it a try with bread crumbs in the morning! Thanks!

  3. I do think this recipe will taste pretty good without the cheese. I might try toasted bread crumbs on top of the eggs.

  4. Kalyn, I don't know if you have an answer for this, but I'm open to all ideas! This recipe (like all your others) looks yummy, but I can't eat Parmesan cheese (I know, horror of horrors!) because it will trigger a migraine. I actually can't eat any aged cheeses. I could leave off the Parmesan, as I often do, but sometimes, a recipe just screams for it.
    Do you have any suggestions for substitutions? I've tried the grated Soy and Rice alternatives, but they're a poor substitute.

  5. Beautiful & what a nice breakfast idea! Cheers!

  6. eggs were on sale last week…sounds like a good way to use some up!

  7. Oh wow, I really think that we will be having this for dinner tonight!

  8. Yosha, so glad you liked it. And no worries, my yolks were definitely too done on one of my dishes too!

  9. I just had this for dinner and it was delicious!!! I made it with basil. Though I did have some mishaps – my yolks were a little too done and I just realized I forgot to add cheese! BAh! Oh well that just means I have to try again. Thanks for the recipe.

    PS I am planning on using the leftover tomato on a pizza, totally looking fwd to it!

  10. Oh my…. how lovely.

  11. What a tasty way to start the day! I have been wanting to try doing baked eggs in a sauce.

  12. Katie, I think this is the first time I've tried eggs with this many tomatoes, but loved it! You're right, it's a great combo.

    Michelle, thanks. Loving my new spot to shoot photos.

    CC, great minds thinking alike and all that! Don't you love it when you make a find like this!

    Lisa, I do like my eggs! Thanks.

    Ninette, thanks.

    Pam, you could think of something creative to do with dishes like this, I'm sure of it!

    Nanci, very interesting idea. I never thought of tomatoes as a filling for egg muffins, but I bet they're good!

  13. This looks wonderful…
    I do something that sounds a bit similar with your breakfast muffins. I reduce a mixture of tomatoes, onions, garlic and italian seasonings on the stove and use them for the veggies in the muffins. I also use monterrey jack cheese an a sprinkle of parmesan. I usually use fresh tomatoes, but I lived on these muffins with canned tomatoes all winter. YUM!

  14. I've been seeing baked eggs pop up alot lately. I really want to try them.

    I want some cute little casserole dishes too!

  15. Your eggs dishes are always amazing. Yet another one I must try. Thanks for sharing this one!

  16. Brava! I made something *just* like this recently, and used individual dishes. Fun. I like your thrift store find.

  17. Gorgeous photos and this looks like a perfect summer dinner.

  18. I love egg dishes like this…. something about eggs and tomatoes… I even put them on pizza!

  19. Maria, we're going to have fun! It will be fun to meet Chris too.

    Lisa, those dishes were such a find! I love that kind of shopping. And yaay for chives, so great. I just started using them last year, not sure why I didn't get into them before.