Baked Eggs in Tomato Sauce

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Baked Eggs in Tomato Sauce
  • Prep 10 min
  • Total 35 min
  • Servings 2
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Always versatile eggs take center stage in this easy-to-bake dish, perfect for a brunch or simple supper.
By Inspired Taste
Updated Aug 1, 2012


  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1/4 teaspoon dried oregano leaves
  • 1 clove garlic, finely chopped
  • Dash salt and pepper
  • 2 eggs
  • Shaved Parmesan cheese, if desired


  • 1
    Heat oven to 350°F. Place 9-inch glass pie plate on cookie sheet with sides.
  • 2
    In 2-quart saucepan, stir together tomatoes, oregano, garlic, salt and pepper. Cook over medium heat about 3 minutes, stirring occasionally, until thoroughly heated.
  • 3
    Spoon tomato mixture into pie plate. Carefully break eggs, one at a time, into tomato mixture.
  • 4
    Bake 20 to 25 minutes or until whites and yolks are firm, not runny. Top with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with crusty French bread for dipping.


Nutrition Facts are not available for this recipe
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