Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, finely diced, about 1/2 cup
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional
- 1 can crushed tomatoes, 28 ounces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/3 cup crumbled feta cheese or finely shredded mozzarella
- 2 tablespoons chopped fresh parsley or basil
- 4 thick slices crusty bread, toasted, for serving
Do This
- 1. Preheat the oven to 375°F and set a rack in the center position.
- 2. In a 10-inch oven-safe skillet, cook onion in olive oil over medium heat for 4 minutes, then add garlic for 30 seconds.
- 3. Stir in tomato paste, smoked paprika, oregano, cumin, and red pepper flakes; cook for 1 minute.
- 4. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
- 5. Make 4 wells in the sauce, crack in the eggs, and sprinkle with cheese.
- 6. Bake for 8 to 12 minutes, until whites are set and yolks are still soft, or longer if desired.
- 7. Rest for 2 minutes, garnish with herbs, and serve hot with toasted crusty bread.
Why You’ll Love This Recipe
- Deeply satisfying with simple ingredients: Eggs, tomatoes, garlic, herbs, and a little cheese come together into a cozy skillet breakfast.
- Easy but impressive: The sauce simmers quickly on the stovetop, then the oven gently finishes the eggs.
- Perfect for crusty bread: The seasoned tomato sauce is rich, garlicky, and made for scooping.
- Flexible for any morning: Keep it mild, make it spicy, add greens, or use the cheese you already have.
Grocery List
- Produce: 1 medium yellow onion, 1 head garlic, fresh parsley or basil, optional lemon for serving
- Dairy: 4 large eggs, feta cheese or mozzarella cheese
- Pantry: Extra-virgin olive oil, tomato paste, 1 can crushed tomatoes, smoked paprika, dried oregano, ground cumin, red pepper flakes, kosher salt, black pepper, crusty bread
Full Ingredients
For the Tomato, Garlic, and Herb Sauce
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, finely diced, about 1/2 cup
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional, for gentle heat
- 1 can crushed tomatoes, 28 ounces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar, optional, only if the tomatoes taste very sharp
For the Eggs and Topping
- 4 large eggs, cold from the refrigerator or at room temperature
- 1/3 cup crumbled feta cheese or finely shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley or basil
- 1 teaspoon extra-virgin olive oil, for finishing, optional
- 1 pinch flaky sea salt, for finishing, optional
For Serving
- 4 thick slices crusty bread, such as sourdough, country loaf, or baguette, toasted
- 1 small lemon wedge, optional, for a bright squeeze over the sauce
Step-by-Step Instructions
Step 1: Preheat the oven and choose the right pan
Preheat the oven to 375°F. Place a rack in the center of the oven so the eggs bake evenly. Use a 10-inch oven-safe skillet, such as cast iron, stainless steel, or enamel-coated cast iron. If you do not have an oven-safe skillet, prepare the sauce in any skillet, then transfer it to a small baking dish before adding the eggs.
Step 2: Soften the onion
Set the skillet over medium heat and add 2 tablespoons extra-virgin olive oil. When the oil looks glossy, add the diced onion. Cook for 4 minutes, stirring often, until the onion softens and turns translucent. Try not to brown the onion too much; a gentle cook gives the sauce a sweeter, rounder flavor.
Step 3: Add the garlic and spices
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Stir in the tomato paste, smoked paprika, dried oregano, ground cumin, and red pepper flakes if using. Cook for 1 minute, stirring the mixture into the onion and garlic. This short toasting step makes the tomato paste richer and helps the spices bloom in the oil.
Step 4: Simmer the tomato sauce
Pour in the crushed tomatoes, then add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well, scraping the bottom of the pan to loosen any flavorful bits. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and looks glossy. Taste the sauce. If it tastes too acidic, stir in 1/2 teaspoon granulated sugar; if it tastes flat, add another small pinch of salt.
Step 5: Make wells and add the eggs
Turn off the heat. Use the back of a spoon to make 4 shallow wells in the tomato sauce, spacing them evenly around the skillet. Crack each egg into a small cup first, then gently slide it into a well. This helps keep shells out of the skillet and makes it easier to place each egg neatly. Spoon a little sauce around the edges of the egg whites, leaving the yolks exposed.
Step 6: Add cheese and bake gently
Sprinkle the feta or mozzarella over the sauce, avoiding the yolks as much as possible so they stay visible and glossy. Transfer the skillet to the preheated oven and bake for 8 to 12 minutes. At around 8 minutes, the whites will be just set and the yolks will be runny. At 10 to 12 minutes, the whites should be fully set with jammy yolks. For firm yolks, bake for 13 to 15 minutes.
Step 7: Rest, garnish, and serve
Remove the skillet from the oven and let it rest for 2 minutes. The eggs will continue to set slightly in the hot sauce, so it is best to pull them from the oven just before they look completely done. Sprinkle with chopped parsley or basil, add a light drizzle of olive oil if you like, and finish with a pinch of flaky sea salt. Serve immediately with hot toasted crusty bread for scooping up the sauce and soft eggs.
Pro Tips
- Watch the eggs closely: The difference between runny and firm yolks can be just a few minutes. Start checking at 8 minutes.
- Use a spoon to baste the whites: Before baking, gently spoon a little hot sauce over any very loose egg whites to help them set evenly.
- Keep the sauce thick: If the sauce is watery, simmer it for 3 to 5 extra minutes before adding the eggs. A thicker sauce holds the eggs in place better.
- Season the sauce before adding eggs: Once the eggs are in the skillet, stirring is no longer possible, so taste and adjust the sauce first.
- Toast the bread well: A sturdy, crisp slice of sourdough or country bread is ideal because it can scoop up the sauce without falling apart.
Variations
- Spinach and tomato baked eggs: Stir 2 packed cups baby spinach into the sauce during the last 2 minutes of simmering, just until wilted, then add the eggs.
- Spicy harissa version: Replace the red pepper flakes with 1 to 2 teaspoons harissa paste and stir it in with the tomato paste for a warmer, deeper heat.
- Mediterranean olive version: Stir 1/4 cup chopped Kalamata olives into the sauce before adding the eggs, then finish with parsley and feta.
Storage & Make-Ahead
This dish is best served right after baking, while the egg whites are tender and the yolks are still soft. To make it ahead, prepare the tomato sauce through Step 4, cool it, and refrigerate it in an airtight container for up to 3 days. Rewarm the sauce in an oven-safe skillet over medium-low heat until gently bubbling, then add the eggs and bake as directed. Leftover baked eggs and sauce can be refrigerated for up to 2 days, though the yolks will firm as they sit. Reheat gently in a covered skillet over low heat for 5 to 7 minutes, or in a 325°F oven for 8 to 10 minutes. For the best texture, store extra sauce separately and bake fresh eggs when ready to eat.
Nutrition (per serving)
Calories: 315 kcal | Carbs: 34g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Fiber: 5g | Sugar: 10g | Sodium: 790mg | Cholesterol: 195mg
