Baked Eggs in Tomato-Parmesan Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.9
  • Total Fat: 15.5 g
  • Cholesterol: 429.9 mg
  • Sodium: 364.6 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Baked Eggs in Tomato-Parmesan Sauce calories by ingredient


This is a Martha Stewart Everyday Foods recipe. This is a Martha Stewart Everyday Foods recipe.
Number of Servings: 4


    1 tablespoon olive oil
    4 garlic cloves, thinly sliced
    1 teaspoon crushed dried rosemary
    2 cans (15 ounces each) diced tomatoes in juice
    1 can (15 ounces) crushed tomatoes
    1/4 cup grated Parmesan
    Coarse salt and ground pepper
    8 large eggs


Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Number of Servings: 4

Recipe submitted by SparkPeople user UTAHNATALIE.