Tomato baked eggs in a baking dish

Tomato baked eggs

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(27 ratings)

Cook: 1 hr 1 hour includes 45-50 minutes in the oven


Serves 4

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Nutrition and extra info

  • Healthy
  • Nut-free

Nutrition: per serving

  • kcal204
  • fat16g
  • saturates3g
  • carbs7g
  • sugars0g
  • fibre3g
  • protein9g
  • salt0.27g
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  • 900g ripe vine tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 garlic cloves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 large free range eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp chopped parsley and/or chives



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

  2. Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

  3. Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

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Comments, questions and tips

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20th Sep, 2010
Very easy to make and tasty. A little bit bland maybe, and mine was a bit watery, but a healthy dish I will make again.
10th Sep, 2010
Great dish, especially as a snack, i however use lemon tyhme and a little cracked green pepper and sea salt over the tomatos for that extra flavour
21st Aug, 2010
Made this recipe yesterday, I added some chopped onions, coloured slightly, then added a tspn of light brown sugar. Used both a tin of toms and cherry toms & 1 large clove chopped garlic. Unfortunately for my husband and son I ate THE WHOLE LOT as just sooo delicious before they arrived home! Making it again tomorrow! And sooo cheap!
30th Jul, 2010
Lovely! I added some sliced red onion and chopped red chillli and served with grilled sausages...yummy!
16th Apr, 2010
Really yummy comfort food, not enough for dinner though. No harm in adding half more of the tomatoes next time I suppose !! Will without a doubt become a favourite
16th Apr, 2010
Was really easy and tasty. A word of warning, it's easy to overcook the eggs if you're not careful, as they don't change in appearance when they're done, so watch out if you like them a bit runny in the middle!
9th Sep, 2009
I have scaled this down and made it just for myself many times - I love it - so easy and delicious!
2nd Jul, 2009
Had this for my brekkie with some nice bread and sausages on the side. Sweet
25th May, 2009
Very tasty! I served it with some grated feta cheese over the tomatoes, it melts nicely and there's no need to add salt.
6th Apr, 2009
Great recipe. Served with chunks of bread and baked camembert with honey and thyme. My family since then asked me a number of times to make this again. Thank you Mary Codogan!


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