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Kalyn's Kitchen

Tuscan Baked Eggs with Tomatoes

Tuscan Baked Eggs with Tomatoes is a combination that makes a fantastic breakfast and red onion, garlic, Parmesan, and herbs all add to the flavors in this dish. Use Breakfast Recipes to find more ideas like this.

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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 in a wide variety of ways. 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 double the recipe and cook it in a bigger dish to share with more 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

How to Make Tuscan Baked Eggs with Tomatoes:

(Scroll down for complete recipe with nutritional information.)

  1. Take eggs out of the fridge and let them come to room temperature before you start the dish.
  2. Start by cooking the chopped red onions and garlic in a little olive oil.
  3. Then add a can of petite diced tomatoes and fresh thyme and simmer until the tomatoes are slightly thickened. (Use any fresh herb that goes with tomatoes if you don’t have thyme, or ground thyme will also work.)
  4. If you have a microplane grater (affiliate link), 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.
  5. I put about 1/3 of the thickened 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.)
  6. 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.
  7. You could also cook this whole dish in a broiler-proof frying pan, so read on for more details of two ways to cook this.
  8. Serve hot, with toast to dip into the eggs if desired.

Tuscan Baked Eggs with Tomatoes square thumbnail photo

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

Tuscan Baked Eggs with Tomatoes

Yield Makes 2 generous servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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. Heat olive oil in frying pan over medium heat, then add red onion and cook 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof 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 (or other herbs or ground dried thyme).
  3. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.
  4. While tomatoes cook, preheat toaster oven to 450F (if you’re planning to cook individual servings) and pre-heat broiler in your oven (for individual casseroles or to cook in one pan.)
  5. When tomatoes are slightly thickened, spoon about 1/3 of the tomatoes into the bottom of the individual casserole dishes. (If you're cooking in the frying pan, remove about 2/3 of the tomatoes to a bowl).
  6. Carefully break two eggs into each casserole dish (for individual servings) or break four eggs over the tomatoes in the bottom of the frying pan (to cook in one pan.)
  7. 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.)
  8. If you’re cooking in the pan, cover the pan and let eggs cook in the tomatoes for about 3 minutes.
  9. 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.)
  10. 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.
  11. Serve hot, either as is or with toast for dipping into egg

Notes

If you don't have fresh thyme, other herbs such as oregano or basil could be used, or use 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original South Beach Diet and other types of low-carb and low-glycemic eating plans.

Find More Recipes Like This One:
Use Breakfast Recipes to 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”

  1. Pingback: Homemade Italian Eggs - Keto Breakfast - April Golightly

  2. We loved it! Thank you for a great recipe!

  3. I think I may throw in some fresh chopped spinach to add a bit of green veggie. This looks scrumptious!
    Jen

  4. So glad you reposted this Kalyn – I've been thinking about making something like this for the weekend. Great recipe!