If you’re looking for a vibrant, comforting dish to brighten up your breakfast or brunch, this Baked Eggs with Tomatoes and Parmesan Recipe is an absolute game-changer. Combining juicy, seasoned tomatoes with luscious baked eggs and the nutty richness of Parmesan cheese, it’s a simple yet satisfying recipe that feels both rustic and elegant. Perfect for busy mornings or a relaxed weekend, every forkful bursts with flavor and warmth, making it a beloved staple in my kitchen that I just have to share with you.
Ingredients You’ll Need
This recipe shines because it relies on just a handful of straightforward ingredients, each playing a key role in building layers of taste, texture, and color. From the bright acidity of the tomatoes to the creamy eggs and the savory Parmesan, every element is essential to get that perfect balance.
- Cooking spray: To keep your baking dish non-stick and ensure even cooking without added fat.
- 28 oz. canned diced tomatoes, drained: Provides a juicy, tangy base bursting with natural sweetness and vibrant color.
- 1 tbsp. Italian seasoning: A fragrant blend that infuses the tomatoes with an herby Mediterranean flair.
- 8 eggs: The star ingredient that brings richness and protein, baking beautifully on top of the tomatoes.
- 4 tbsp nonfat milk: Adds a gentle creaminess that helps eggs bake tenderly.
- Salt and pepper: Essential for seasoning and bringing out the best flavors in every bite.
- 1/2 cup Parmesan cheese: Offers a sharp, nutty finish that melts perfectly over the eggs.
- 1/4 cup basil (optional): Adds a fresh, herbaceous note to brighten the dish just before serving.
How to Make Baked Eggs with Tomatoes and Parmesan Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425 degrees. This high heat is perfect for gently baking the eggs so they set nicely while also allowing the tomatoes to release their natural juices and meld with the Italian seasoning.
Step 2: Prepare the Tomato Base
Spray your 8 x 8 inch baking dish or an oven-safe skillet with cooking spray to prevent sticking. Pour in the drained diced tomatoes, then sprinkle the Italian seasoning over them. Stir everything to marry the flavors. For a smoother, less chunky texture, take a fork or tomato masher and gently press the tomatoes. If you crave a saucier dish, swapping in marinara sauce here will work wonderfully.
Step 3: Create Wells for the Eggs
Using the back of a spoon, make small indentations in the tomato mixture—one for each egg you’ll be baking. Crack an egg carefully into each indentation. This technique helps the eggs hold their shape and bake evenly while nestled in that juicy tomato bed.
Step 4: Add Milk and Season
Drizzle the nonfat milk evenly over the eggs and tomatoes to promote tenderness in the eggs as they bake. Don’t forget to generously season with salt and pepper—this step really brings out all the rich, balanced flavors you’re aiming for.
Step 5: Bake the Eggs
Pop your dish into the oven and bake for 7 to 10 minutes. Keep an eye out for the whites—they should just begin to look set, delicate but not fully firm. This timing keeps the yolks wonderfully soft and slightly runny, just the way eggs should be in this dish.
Step 6: Add Parmesan and Finish Baking
Sprinkle the Parmesan cheese evenly over the top, then return the dish to the oven for another 2 to 3 minutes. This extra bake melts the cheese into a gorgeous golden layer and finishes cooking the eggs to your preferred doneness. For an herbal touch, scatter fresh basil leaves over the top just before serving.
Step 7: Serve Immediately
Since the eggs continue cooking as they rest, it’s important to enjoy your Baked Eggs with Tomatoes and Parmesan Recipe fresh from the oven, while everything is perfectly tender and oozy.
How to Serve Baked Eggs with Tomatoes and Parmesan Recipe
Garnishes
Adding garnishes like fresh basil or a sprinkle of freshly cracked black pepper elevates this dish visually and flavor-wise. A pinch of red chili flakes can introduce a little kick if you enjoy a bit of heat. Even a drizzle of good-quality olive oil or a squeeze of lemon juice adds a lovely brightness.
Side Dishes
This dish pairs beautifully with crusty bread to soak up all the luscious tomato juices and molten cheese. A fresh green salad or roasted veggies can round out the meal with added texture and nutrition. For a heartier brunch, consider serving it alongside crispy bacon or sautéed mushrooms.
Creative Ways to Present
Try baking this recipe in individual ramekins for an elegant single-serving presentation—perfect for guests or special occasions. You can also layer it over wilted spinach or sautéed kale for extra greens and a beautiful contrast. If you want to make it a fuller meal, serve it atop creamy polenta or cooked grains like farro.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Baked Eggs with Tomatoes and Parmesan Recipe refrigerated in an airtight container for up to 3 days. The texture of the eggs will change slightly, becoming firmer, but the flavors remain just as delightful.
Freezing
This dish is best enjoyed fresh, but you can freeze the tomato base without the eggs. Store in a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge, then crack fresh eggs on top and bake as usual for a fresh-tasting meal.
Reheating
To reheat leftovers, warm gently in a low-temperature oven or microwave, watching carefully to avoid overcooking the eggs. Adding a tiny splash of milk can help maintain moisture and tenderness during reheating.
FAQs
Can I use fresh tomatoes instead of canned for this Baked Eggs with Tomatoes and Parmesan Recipe?
Absolutely! If using fresh tomatoes, choose ripe, juicy ones and chop them roughly. You might want to cook them down slightly on the stove first to reduce excess moisture and concentrate their flavor before baking with the eggs.
How do I know when the eggs are perfectly baked?
Keep an eye on the egg whites—they should look opaque and just set, while the yolks remain soft and slightly runny. If you prefer fully cooked yolks, simply add a couple more minutes to the baking time.
Can I make this recipe dairy-free?
Yes, simply swap the Parmesan for a dairy-free cheese alternative or omit it entirely. You can also use any plant-based milk instead of nonfat milk to keep the eggs tender without dairy.
Is it okay to add other seasonings or vegetables?
Definitely! Feel free to experiment with extra herbs like thyme or oregano, or add veggies like spinach, bell peppers, or mushrooms to customize the dish to your liking.
Can I prepare this dish for a larger group?
Yes, just scale up the ingredients proportionally and use a larger baking dish or multiple smaller dishes. Keep the same baking temperature but adjust the cooking time slightly to ensure even baking.
Final Thoughts
This Baked Eggs with Tomatoes and Parmesan Recipe is one of those dishes that feels special but is so easy to make—it truly hits all the right notes for comfort, flavor, and simplicity. I can’t recommend it enough for any time you want a meal that’s both hearty and fresh. Give it a try and watch it become a treasured favorite just like it did for me!
Print
Baked Eggs with Tomatoes and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
Baked Eggs with Tomatoes and Parmesan is a quick and delicious breakfast or brunch dish that combines juicy diced tomatoes seasoned with Italian herbs, eggs baked to perfection, and a savory Parmesan cheese topping. This creamy and flavorful dish is easy to prepare and perfect for serving four people.
Ingredients
Base
- Cooking spray
- 28 oz. canned diced tomatoes, drained
- 1 tbsp. Italian seasoning
Egg Mixture
- 8 eggs
- 4 tbsp nonfat milk
- Salt and pepper, to taste
Topping
- 1/2 cup Parmesan cheese
- 1/4 cup fresh basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for baking the eggs.
- Prepare Tomatoes: In an 8×8-inch baking dish or an oven-safe skillet sprayed with cooking spray, add the drained diced tomatoes. Stir in the Italian seasoning thoroughly. If preferred, mash the tomatoes with a fork or a masher for a smoother consistency. Alternatively, you can use marinara sauce instead of diced tomatoes.
- Create Egg Wells: Using the back of a spoon, create small indentations in the tomato mixture enough to hold an egg for each serving. Carefully crack each egg into these wells.
- Add Milk and Seasoning: Drizzle the nonfat milk evenly over the eggs and tomatoes. Season generously with salt and pepper to enhance the flavors.
- Bake Eggs: Place the baking dish in the oven and bake for 7 to 10 minutes until the egg whites are just set but the yolks remain slightly runny, or to your preferred doneness.
- Add Cheese and Finish Baking: Remove the dish briefly to sprinkle the Parmesan cheese evenly over the top. Return to the oven for an additional 2 to 3 minutes, allowing the cheese to melt and the eggs to finish cooking to your liking.
- Garnish and Serve: Optionally top the baked eggs with fresh basil leaves for a fragrant finish. Serve immediately as the eggs will continue to cook slightly from residual heat.
Notes
- The dish can be prepared with marinara sauce as a substitute for the diced tomatoes for a different flavor.
- For creamier eggs, you may add a splash of cream instead of nonfat milk.
- Baking time can be adjusted depending on how runny or firm you prefer your egg yolks.
- Fresh basil is optional but recommended for added aroma and freshness.
- Use an oven-safe skillet if you want to serve the dish directly from the pan.
