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Gallery Baked Eggs in Tomato-Parmesan Sauce Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed dried rosemary 2 cans (15 ounces each) diced tomatoes in juice 1 can (15 ounces) crushed tomatoes 1/4 cup grated Parmesan Coarse salt and ground pepper 8 large eggs

Cook’s Notes A rimmed baking sheet helps you transfer the baking dishes in and out of the oven.

Gallery Baked Eggs in Tomato-Parmesan Sauce

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Baked Eggs in Tomato-Parmesan Sauce

Baked Eggs in Tomato-Parmesan Sauce

Baked Eggs in Tomato-Parmesan Sauce

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 4

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed dried rosemary 2 cans (15 ounces each) diced tomatoes in juice 1 can (15 ounces) crushed tomatoes 1/4 cup grated Parmesan Coarse salt and ground pepper 8 large eggs

Directions

Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Cook’s Notes A rimmed baking sheet helps you transfer the baking dishes in and out of the oven.

Cook’s Notes

A rimmed baking sheet helps you transfer the baking dishes in and out of the oven.

Reviews (7)

 Add Rating & Review     104 Ratings   5 star values:        8    4 star values:        20    3 star values:        49    2 star values:        21    1 star values:        6

Reviews (7)

Add Rating & Review     104 Ratings   5 star values:        8    4 star values:        20    3 star values:        49    2 star values:        21    1 star values:        6

Add Rating & Review

104 Ratings 5 star values: 8 4 star values: 20 3 star values: 49 2 star values: 21 1 star values: 6

104 Ratings 5 star values: 8 4 star values: 20 3 star values: 49 2 star values: 21 1 star values: 6

104 Ratings 5 star values: 8 4 star values: 20 3 star values: 49 2 star values: 21 1 star values: 6

  • 5 star values: 8 4 star values: 20 3 star values: 49 2 star values: 21 1 star values: 6

    Martha Stewart Member     Rating: Unrated       03/08/2011   I'm a busy chef and when I get off I'm hungry and tired. I put it in the oven while I showered the "kitchen" smells off and curled up with this great dish! Love this recipe.  

Martha Stewart Member     Rating: Unrated       01/25/2011   I love this recipe for a light lunch or breakfast. You can also add all kinds of things to the tomato mixture to change it up. I like to add black beans and cilantro or feta and spinach instead of the rosemary and parm.  

Martha Stewart Member     Rating: Unrated       05/12/2009   I loved this, and my 2 year old daughter ate it too! I used fire roasted diced tomatoes which gave it great flavor. I served for dinner with pesto pasta and salad...but next time would go with crusty bread to dip. Agree, 25 minutes in my oven set the yolks a bit too much.  

Martha Stewart Member     Rating: Unrated       05/02/2009   this was amazing! i loved in AND my kids loved it, too! that's hard to do!  

Martha Stewart Member     Rating: Unrated       03/29/2009   Holy Moley that sounds and looks DELICIOUS!!! I guess I know what I'll be making for breakfast next weekend. Thanks, Martha!  

Martha Stewart Member     Rating: Unrated       03/25/2009   Where is the nutrional information that was in the magazine?  

Martha Stewart Member     Rating: Unrated       03/23/2009   This was great! Just keep a careful eye on it and don't let the eggs over cook!

    Martha Stewart Member

    Rating: Unrated 03/08/2011

I’m a busy chef and when I get off I’m hungry and tired. I put it in the oven while I showered the “kitchen” smells off and curled up with this great dish! Love this recipe.

Rating: Unrated

Rating: Unrated 01/25/2011

I love this recipe for a light lunch or breakfast. You can also add all kinds of things to the tomato mixture to change it up. I like to add black beans and cilantro or feta and spinach instead of the rosemary and parm.

Rating: Unrated 05/12/2009

I loved this, and my 2 year old daughter ate it too! I used fire roasted diced tomatoes which gave it great flavor. I served for dinner with pesto pasta and salad…but next time would go with crusty bread to dip. Agree, 25 minutes in my oven set the yolks a bit too much.

Rating: Unrated 05/02/2009

this was amazing! i loved in AND my kids loved it, too! that’s hard to do!

Rating: Unrated 03/29/2009

Holy Moley that sounds and looks DELICIOUS!!! I guess I know what I’ll be making for breakfast next weekend. Thanks, Martha!

Rating: Unrated 03/25/2009

Where is the nutrional information that was in the magazine?

Rating: Unrated 03/23/2009

This was great! Just keep a careful eye on it and don’t let the eggs over cook!

All Reviews for Baked Eggs in Tomato-Parmesan Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Eggs in Tomato-Parmesan Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest