Baked Eggs in Tomato Sauce

Serves 4 

This classic breakfast ingredient is transformed into a satisfying dinner-worthy main dish. Tomatoes are simmered in aromatics then freshly cracked eggs are poached within flavorful pockets of stewed tomatoes. The result is a surprising and delicious meal that you’re sure to repeat. This dish is best served with whole grain pitas. 


3 tablespoons olive oil 

3 garlic cloves, smashed 

¼ cup white onion, chopped

1 28oz can crushed tomatoes 

2 teaspoons dried oregano 

6 eggs 

1 teaspoon salt 

1 teaspoon black pepper

1/3 cup fresh hand torn basil (or 1 ½ tablespoons dried)

Whole grain pitas (or other whole wheat bread) optional 


  1. Preheat the oven to 375˚ F. 
  2. In a saucepan, over low heat, add the olive oil and allow it to heat for about 30 seconds. 
  3. Add the onions and garlic and stir until soft, fragrant, and translucent (about two to three minutes.) 
  4. Add the tomatoes and oregano and stir to combine, then bring to a simmer. 
  5. Using a spoon, create six small pools within the tomatoes. 
  6. Crack the eggs in each pool and season with salt and pepper. 
  7. Bake uncovered for 10-12 minutes until the whites and yolks are soft and cooked to 160˚ F. 
  8. Top with basil and serve with whole wheat pita or bread if desired.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

For our disclaimer, liability, and contact information click here