web analytics
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.

Click to PIN Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs!

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. I'm glad you reposted this one, Kalyn, it looks delicious and a great lazy weekend breakfast!

  2. This is kind of a shakshouka, which is a dish I love for breakfast but never make at home. I don't know why not; it's such a great combination of flavors.

  3. Grace, so glad you enjoyed it and I love hearing that my blog is helpful for you!

  4. I just made these eggs for my Dad and I as we're both doing the SBD. I just had to comment to say, YUM!! They were really, really tasty. Thank you so much for your recipes, they're making life on the diet a lot easier and tastier!!

  5. Rebekah, glad you like it!

  6. So good! Added some diced bell pepper, tarragon and salt to the tomato mixture, along with plenty of black pepper. I made it in my cast iron skillet with five eggs. After adding them to the tomato mixture, first I cooked them for three or four minutes over medium heat on the stovetop, then in a 450 degree oven for another four or five minutes. (We don't like runny yolks.) What a fun twist on breakfast.

  7. Diana, so glad you enjoyed it! I like the sound of your version.

  8. First time baking eggs. This dish is amazing! I added some chopped chili peppers when cooking the onions and some freshly chopped basil with the rest of the seasonings.

  9. So glad you liked it, and your fresh herbs sound like they would be wonderful in this.

  10. Just tried this last night and we loved it! So easy to make. We didn't have thyme, so I used dried oregano, fresh basil, and fresh chives.

  11. Emily, thanks. Hope you enjoy it.

  12. This looks delicious!!! I've seen the Barefoot Contessa do something similar, but the tomato base looks like it will give the dish a lot more depth. Thanks for the recipe, Kalyn!

  13. Tried The Tuscan baked eggs this morning and it was very good. I didn't have andy fresh herbs so I used a mixture of dried thyme, basil and oregano and it worked really well.

  14. Tom, very interesting. I've never had duck eggs, but I'd love to try them.

  15. I tried this recipe with duck eggs instead of chicken eggs and I must admit, it worked really well. On the whole, duck eggs are richer but the taste is wonderful.

  16. So glad you liked the recipe!

  17. Yesterday was Day 1 on the South Beach Diet for my husband and myself. For dinner, my husband and I tried your recipe for Tuscan Baked Eggs and LOVED them! I ended up overcooking the egg yolks because we waited too long to eat them, but they were still delicious. I can't wait to make it again! Thanks for sharing.

  18. I've baked eggs and poached them in a curried tomato sauce. I like your version with red onions and herbs – it sounds so fresh.

  19. Cinnamazon, thanks for the feedback! Glad you liked it.