Tuscan Baked Eggs

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.3
  • Total Fat: 10.9 g
  • Cholesterol: 109.8 mg
  • Sodium: 492.2 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.9 g

View full nutritional breakdown of Tuscan Baked Eggs calories by ingredient
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This is a dish with eggs, tomatoes, garlic, parmesan cheese, and fresh herbs.This recipe was originally on Kaylyn's Kitchen blog.
It is South Beach diet friendly.
This is a dish with eggs, tomatoes, garlic, parmesan cheese, and fresh herbs.This recipe was originally on Kaylyn's Kitchen blog.
It is South Beach diet friendly.

Number of Servings: 2


    1 tbsp extra virgin olive oil
    1 tsp minced garlic
    1/4 cup chopped red onion
    1 can diced tomatoes, drained (I like Muir Glen Organic the best for this recipe)
    4 eggs
    a little oregano and basil (you can also add thyme if you prefer)
    2 tbsp shredded Parmesan cheese (or fresh grated)
    1 tbsp fresh chives, chopped


Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you'd like to cook this entirely in one dish.)

Add minced garlic, cook about 1 minute, then add canned tomatoes and oregano, basil and/or thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.

While tomatoes cook, preheat oven to 450F (if you're planning to cook individual servings) or pre-heat broiler ( to cook in one pan.)

When tomatoes are slightly thickened, remove about 1/3 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)

If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you're cooking in individual casseroles, put casserole into oven for about 5-7 minutes. (Whichever cooking method you're using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they're cooked. Top with chopped fresh chives (optional, but good on this recipe)

Number of Servings: 2

Recipe submitted by SparkPeople user TEACHERGIRL09.

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Member Ratings For This Recipe

  • This is like "purgatory eggs" - add hot sauce or a bit of hot pepper flakes, also can add thinly sliced potatoes for a heartier dinner menu - love this - 2/12/11

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  • You could also do this in a big pot add more tomato's and poach them on the stove top. We used to do poached tomato's and eggs ALL the time. Thanks, this reminded me of that and now we got another dinnertime alternative! - 11/8/10

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