Baked eggs with tomatoes

Don't let the eggs overcook

This is an excellent choice for brunch or on a weeknight when the desire for breakfast at dinner strikes. Canned tomatoes can be substituted for fresh with fairly good results in the sauce. If you prefer eggs over hard, instead of easy, cook for a few extra minutes after whites have set. Serve this with a slice of polenta or heaping pile of grits.

Baked Eggs Over Tomato Sauce

  • 8-12 large Roma tomatoes peeled, seeded and chopped
  • 1/2 cup red onion diced fine
  • 4 large shitake mushrooms sliced 1/4″ thick
  • 2 tbsp fresh basil chopped
  • 5-6 eggs
  • Salt/pepper

Melt a tablespoon of butter and a tablespoon of olive oil in large frying pan. Fry onion over medium heat until translucent. Add mushrooms and brown. Add tomatoes, 1/2 the basil and season with salt and pepper. Cook on medium until sauce thickens. Spoon sauce into a 9″ pie plate. Sprinkle with some basil, salt and pepper. Carefully crack eggs over sauce in one even layer. Season again with the last of the basil, salt and pepper. Bake in an oven set to 375 degrees until whites have just set, about 8 minutes. To aid in the eggs setting without overcooking the yolk add a 1/2 cup boiling water to another pan below the eggs in the oven. The steam will help set the top faster.

Notes: Linda over at Savoring Every Bite recently did a similar dish. It’s spicier and sans mushrooms. It also has a catchier name! Eggs in purgatory.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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77 Responses to Baked eggs with tomatoes

  1. Baked eggs make a great dinner – love the shiitake ‘shrooms in this. I always, always have them over easy with an english muffin to soak up the runny. πŸ™‚

  2. JamieAnne says:

    Looks great! I like my eggs on the runny side!

  3. crustabakes says:

    That’s a great tip on not overcooking the eggs! I would take this for both breakfast and dinner!

  4. Breakfast for dinner is always a good thing. Over cook my eggs though please πŸ™‚

  5. Sandra says:

    I absolutely love your blog, every single posting is a delight. Keep up the good work. Maybe I should stop being a fiction writer and become a food critic.

    • We could never write fiction, we’d be too distracted by what the characters ate. The man pulled out the shiny box as the woman looked down at her plate. So many thoughts raced through her head. Why could diners in England never leave the yolk runny? And why oh why couldn’t she find sausage like this in the states? What was that flavor, sage? The beans looked so inviting and the toast made from a sourdough starter just that morning was just begging for chutney. My this tea is good, she thought.

  6. Simple yet elegant. Did you go the Nigella route and add a bit of truffle oil?

  7. ChgoJohn says:

    Eggs and tomato sauce, whether cooked on the stove or baked in the oven, is a fantastic brunch item. And serving it over polenta is a great idea. Of course you and Linda posted similar recipes. Don’t all great bloggers post alike?

  8. Zo Zhou says:

    Ooooo yeah. Please don’t tell me you used fresh shiitake mushrooms though, or I will be SO envious.

  9. Mmmm… I bet this is delicious with cheesy grits.

  10. I love baked eggs, and the recipe is great …….help me again, Greg – what are grits?

    • Poor people food! Kidding, think Polenta, but whiter and looser. It’s ground corn or in some cases hominy. Very popular in the Southern states. I never ate them growing up back East, Katherine did but only because she had Southern parents.

  11. ambrosiana says:

    Thanks for this recipe! We eat eggs quite often at dinner and mostly scrambled (I like them runny !). I’ll try this recipe next time I make eggs!!!

  12. Holly says:

    ‘over hard’ and ‘easy’ this new fangled egg terminology is a big much for me… I thought I knew EVERYTHING about eggs before I read this..
    BTW having just woken with a horrible hangover – seeing/reading your post is going to pull me to the kitchen. If only my GF was here to cook me brekkie…

  13. I love breakfast for supper!! And what a great tip for keeping the eggs soft as I like mine runny (or over easy as you Americanos say πŸ™‚ ). And finally I know what grits are…my day is complete!

  14. Pray tell – how did you know I was going to be hungover this morning while reading blogs? And how did you know this is EXACTLY what I need, but don’t have the energy to make right now? I’m just going to go stare at the picture a bit more. Might help.

    • Holly says:

      Aimee – so with you on this one. I did exactly the same… My other problem was a bare fridge. I just had a breakfast of 3 sausages and 2 cheese slices. In the process I have come up with a new motto – “A house is not a home without an egg in it!”

      • Katherine plans to stencil that on our wall. Actually, the last homeowner had stenciled home sweet home above the kitchen counters and when we were picking paints Katherine painted over that first. The other wall had your troubles are over for you are home.

  15. Only you could make an egg dish look so delicious!

  16. Karen says:

    Perfect timing…we have guests coming for the weekend and they are bring fresh eggs from the hen house. This can be brunch tomorrow.

  17. Can I have mine over easy please with polenta, thank you.
    πŸ™‚ Mandy

  18. randommanda says:

    You post the most delicious looking recipes (and awesome pics). My stomach is growling this morning, looking at that picture!

  19. ChefMom says:

    Over grits sounds fantastic!

  20. Karen says:

    My husband hates eggs, so I’m always looking for 1-person egg dishes, and this would work beautifully. Eggs and tomatoes go together so nicely. Mmmm, with a slice of crusty buttered bread… πŸ™‚

  21. Judy says:

    This sounds savory and delicious. Sometimes breakfast at dinner is just the way to go.

  22. Courtney says:

    I’m such a tomato gal, but have never thought of putting them together with eggs… it actually sounds really good!

  23. This looks fantastic and the only problem here is no one would eat it with me at my house and then I would end up eating ALL!

  24. I’m coming over for brunch or dinner cuz this looks so good. But, can I have some figs on the side? Cognac caramel goodness in the previous post sounds right up my alley!

  25. I had some polenta with a fried egg on top yesterday (some meatballs may also have been involved) and, you’re right, it’s a terrific combination. Looks great!

  26. Great looking eggs! Fresh basil – such a good choice! Perhaps this will be supper tonight! With Ritchey’s famous cheese grits!

  27. Christina says:

    Oh man..I wish I would have looked at this an hour ago! This sure beats that bowl of mini wheats I just had!! Looks delicious especially with some grits! Mmmm… πŸ™‚

  28. You had me at tomatoes, shitakes, and eggs. Now only if I have read this before cooking breakfast this morning. πŸ™‚

  29. Well that’s tomorrows brunch sorted then, cheers!!

  30. Rachel says:

    I’m not an “egg in the morning” girl *at all*! This look “dinner-y” enough that I may have to try it, though. Mmmm! Your photos are always drool-worthy!

  31. Sissi says:

    Wonderful weekend breakfast idea! I am wondering if it wouldn’t work with my “magic” steel pan and a lid… I have read about grits in the Whistle Stop CafΓ© Cookbook by Fannie Flagg, so they sound very “South food” to me! I have read most Americans have never heard about grits.

  32. you know i’m all about breakfast-for-dinner, so this dish looks fantastic! great recipe, greg.

  33. banbamama says:

    aw I just love this photograph. Makes me want to smile πŸ™‚ Lovely, comfort food!

  34. weirdcombos says:

    yummy recipe, eggs deserve to be served at lunch and dinner as a focal point of the meal. That what this recipe does to it! I love the name Linda has given to her recipe. We have a recipe on weirdcombinations we call spinach narcissus … when cooked the dish looks like daffodils.

  35. spicegirlfla says:

    What a great ideal to serve with polenta! I truly love your style! Thanks so much for the mention!

  36. kat says:

    That looks good! I’ve been wanting to try a baked egg dish for breakfast, but have always been kinda skeptical. Are the eggs still kinda mushy and raw?

  37. We love eggs for breakfast, lunch and dinner. Yeah, my hubby likes his on the runny side so he can dip the bread in them. Great photo,too!

  38. Pingback: Tomato-Poached Eggs « Dinner at Leo's

  39. I luv me some baked eggs!

  40. Carolyn Chan says:

    WOOF – that with a slice of polenta would go down an absolute treat.

  41. chunklet's mom says:

    This recipe looks really interesting and good! I’m definitely going to try this out πŸ™‚

  42. ....RaeDi says:

    I love the add of tomatoes….RaeDi

  43. Charles says:

    People think I’m crazy when I say I like to eat eggs with tomato sauce. Nice to see there’s more of us crazies πŸ˜‰

  44. onewomaninaricefield says:

    I’m making this for dinner tonight (with a few changes since I forgot to buy mushrooms at the store). I’m going to link to your page. πŸ™‚

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