Eight eggs bake in wells of tomato sauce scented with garlic and oregano, then receive a scattering of fresh basil. The sauce starts on the stove and the same oven-safe skillet finishes the eggs in the oven.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- The tomato sauce and eggs use the same oven-safe skillet, with no transfer to a separate baking dish.
- Garlic and oregano simmer with the tomatoes before the eggs are added.
- Fresh basil finishes the baked eggs, with crusty bread served alongside for the sauce.
Substitutions
Add white beans to the sauce for a heartier meal. Parsley can replace basil.
Ingredient choices and cooking cues
Crushed tomatoes create a sauce with enough body to support the eggs while leaving small pieces for texture. Onion softens their acidity with sweetness, and oregano gives the base a savoury herbal note. Let the sauce develop a cohesive appearance before making the wells: if liquid runs freely across the surface, the eggs can spread instead of sitting neatly in place.
A wide, oven-safe skillet helps distribute the eggs without crowding them. Make distinct depressions rather than clearing bare patches all the way down to the metal. Tomato sauce beneath each egg cushions the underside, while the surrounding sauce helps keep the whites contained. The pan handle will remain hot after baking, so keep an oven glove beside it as a visible reminder when serving.
Basil works best as a fresh finishing note against the cooked tomato and oregano. Tear it near serving so its aroma remains noticeable. Bread is optional, but its crust and absorbent crumb make a useful contrast to the soft eggs and sauce. The important visual check is the egg white: inspect the area closest to each yolk, where translucent patches can remain after the outer edges appear set.
Storage and reheating
Refrigerate promptly for up to 3 days. Reheat gently until hot; yolks will firm further.
Serving ideas
Serve the eggs directly from the tomato skillet with the listed basil and bread. Bread is an accompaniment and is excluded from the stated calorie estimate.
Recipe card
Tomato Basil Baked Eggs
Ingredients
Method
- Heat the oven to 375°F (190°C).
- Warm oil in an oven-safe skillet. Cook onion for 4 minutes and garlic for 30 seconds. Add tomatoes, oregano, salt, and pepper; simmer for 8 minutes.
- Make eight wells in the sauce and crack an egg into each. Transfer the skillet to the oven.
- Bake for 8 to 12 minutes, until the whites are fully set. For soft yolks, use only pasteurized shell eggs; otherwise continue cooking until both whites and yolks are firm. For higher-risk diners, cook eggs until both whites and yolks are firm.
- Scatter basil over the top and serve with bread.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 247 kcal |
| Protein | 16.2 g |
| Fat | 13.5 g |
| Saturated fat | 3.7 g |
| Carbohydrate (including fiber) | 17.6 g |
| Fiber | 4.2 g |
| Sugar | 9.9 g |
| Sodium | 803 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can the yolks stay soft?
For this recipe, use pasteurized eggs if serving a soft yolk, and make sure every white is fully set. With unpasteurized eggs, cook the yolks firm as well. People at higher risk from foodborne illness should have both firm whites and firm yolks.
Why are the eggs cooking unevenly?
Closely grouped eggs and uneven sauce depth can give different results across the pan. Space the wells evenly and check each egg, including those in the centre. A set outer ring on one egg does not establish that all the whites are finished.
More recipes to try: Roasted Tomato Basil Soup · One-Pot Spaghetti with Simple Tomato Sauce.
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