Baked Tomatoes and Eggs
This Baked Tomatoes and Eggs recipe layers garlicky roasted cherry tomatoes with eggs baked right into the juices, finished with fresh basil and a drizzle of olive oil. It's a breakfast or brunch that comes together with a short ingredient list and barely any hands-on prep.
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Sometimes the simplest recipes end up being the most delicious. That’s certainly the case with Baked Tomatoes and Eggs, which proves breakfast doesn’t need to be complicated. Sweet cherry tomatoes roast until they blister and collapse into their own juices, then eggs bake right on top until the whites are just set. It’s a dish that comes together with minimal ingredients and only a few minutes of active prep.
This oven dish is like a simplified traditional shakshuka, relying only on the essentials. It’s a great recipe to use garden-fresh tomatoes from your garden or the farmers market. From oven to table, the whole thing takes about 45 minutes, and most of that time you’re not doing anything but waiting.
If you’re using store-bought tomatoes, I recommend smaller, sweeter tomatoes. They will roast down more quickly and burst into a luxurious sauce that needs no extra frills to shine.
Ingredients You’ll Need
This recipe counts on a short ingredient list: cherry tomatoes, garlic, olive oil, eggs, basil, and seasoning with salt and pepper. For the best result, pick cherry or grape tomatoes that are roughly the same size, so they roast evenly and burst around the same time.
How to Make Baked Tomatoes and Eggs
Preheat the oven to 400 degrees F and spread the tomatoes in a single layer. Add garlic, olive oil, salt, and pepper. Toss and ensure tomatoes are in a single layer, or as close as possible.
Roast for 25 minutes, until the tomatoes blister and start to release their juices.
Once the tomatoes are out of the oven, use a fork to gently press down on the burst ones. Be careful not to press too hard on ones that haven’t burst, as juices will be hot. Gently smashing the tomatoes releases more of their juices and gives the eggs a better sauce to bake into.
Crack the eggs directly into the tomato mixture, spacing them evenly, then season the eggs with the remaining salt and pepper. Return the pan to the oven and bake for about 10 minutes, or until the whites are set and the yolks are done to your liking.
Finish with a scattering of chopped basil and a final drizzle of olive oil before serving.
Serving Suggestions
Serve straight from the pan with crusty bread for scooping up the juices. A baguette or sourdough both work well. These baked tomatoes and eggs are naturally Whole30 without the bread. Serve with roasted zucchini or spoon onto a bed of prepared cauliflower rice.
For extra basil flavor, swirl a spoonful of Dairy-Free Pesto into the tomatoes right before adding the eggs.
Baked Tomatoes and Eggs
Ingredients
- 2 pints cherry tomatoes, about 4 cups
- ¼ cup olive oil, divided
- 2 garlic cloves, minced or crushed
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon cracked black pepper, divided
- 4 large eggs
- 2 tablespoons fresh basil, chopped
- Crusty bread, optional, for serving
Instructions
- Preheat oven to 400 degrees F.
- Spread cherry tomatoes in a single layer in a baking dish. An 8-inch square of 2-quart oval work well.
- Add in 2 cloves minced or crushed garlic, 3 tablespoons olive oil, about ½ teaspoon kosher salt and ½ teaspoon cracked black pepper. Toss to combine and ensure tomatoes are in an even, single layer.
- Roast for 25 minutes, until the tomatoes blister and release their juices.
- Remove from the oven and use a fork to stir and slightly smash the tomatoes to release their juices.
- Crack eggs directly onto the tomato mixture, spacing them evenly around the pan. Season with remaining kosher salt and cracked black pepper.
- Return the pan to the oven and bake for 10 to 12 minutes, until the egg whites are set and the yolks are cooked to your liking.
- Remove from the oven and top with the chopped basil. Finish with a drizzle of the remaining 1 tablespoon olive oil. Serve warm from the pan with an optional side of crusty bread for soaking up the tomato juices.
Notes
- Pan: An oval baking dish (1.5 to 2-quart capacity) works well here, or use an 8-inch square dish if that’s what you have on hand. Either way, keep the tomatoes in a single layer for even roasting.
- Garlic: Crushed garlic is my preference for a slightly milder flavor that doesn’t burn as easily while baking. You can use whole garlic gloves, if preferred.
- Egg doneness: Bake for 10 minutes for a soft, jammy yolk, or closer to 12 minutes if you prefer the yolks fully set.
- Basil: Fresh basil is best here, but 1 teaspoon of dried basil can be substituted in a pinch. Add it at the beginning, ahead of the initial roasting time, instead of at the end.
- Storage: Best enjoyed fresh, since baked eggs don’t reheat well. Leftover roasted tomatoes (before adding eggs) keep in the refrigerator for up to 3 days.
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