Looking for a simple and filling breakfast? Try these Tomato Baked Eggs with your favorite marinara sauce and plenty of freshly grated cheese for a quick and hearty meal! 

Hello friends!

Are you really all that surprised that another Baked Egg recipe is coming your way today on the blog?

…

“No Jess, you said you were going to post about exactly that last week!”

Oh. Right! Well I bet you didn’t guess that you’d get step by step photos for “How to Bake Eggs”. So, hah! I still surprised you.

I really wish I had more patience when it comes to process shots. I love the idea of doing step by step photos for all my posts, but between clogging up various parts of the camera with flour or powdered sugar (yes I could wash my hands but, well, I’m lazy) and the touch-and-go lighting in my kitchen, I just can never seem to get photos that would actually help any of you.

Luckily, I managed to snag enough “step by step” photos to explain the process of baking eggs, and then I have the simplest recipe for Tomato Baked Eggs for you to make again and again. This recipe is pretty much Breakfast meets pizza, which makes me want to run back into the kitchen all mad-scientist-y and create an actual breakfast pizza…

but for now, let’s talk Baked Eggs.

Baked eggs are actually quite simple. All you need is an oven-proof ramekin or dish (if you had a tiny oven proof skillet, that could work too!), your ingredients, some foil to cover your ramekin, and an oven!

First, pre-heat your oven to 400 degrees and grease your ramekin with butter or cooking spray. Then, ladle in some of your favorite marinara sauce. This one is my favorite go-to, but if you want a truly quick and simple meal, by all means pick up your favorite jar from the grocery store. You want there to be plenty for dipping, but not so much that there isn’t enough room for the egg or toppings. I went with about 1/3 cup in mine.

Next, gently crack your egg into the center of the ramekin. Make sure the egg yolk is not touching the outer rim of the ramekin, otherwise it will cook too quickly and scramble before the rest of the dish is done cooking.

Step Number 3: Top with cheese! TOP WITH SO MUCH CHEESE! 

Finally, loosely cover the top of your ramekin with a lid (if it comes with one) or some aluminum foil. Don’t make it tight or anything; you just want to keep that lovely yolk all rich and gooey and away from too much direct heat. Bake at 400 degrees for 12 minutes with the foil cover on, then remove and cook an additional 2-4 minutes or until the whites are no longer clear and runny.

Remove, and serve with a giant hunk of toasty bread!

It’s that easy! It’s all about the layering. You want layers to protect the egg while it’s cooking, but you also want layers to dive into with your fork once it’s done. For more ideas on baked eggs, check out my recipe for Baked Eggs with Roasted Vegetables and Goat Cheese or Bacon and Roasted Potato Baked Eggs.

I hope this excites you enough to get you in the kitchen trying out a new breakfast dish! I have a surprise for you all on Wednesday, so be sure to check back first thing in the morning!

Happy Baking!

Tomato Baked Eggs with Step by Step Pictures

Looking for a simple and filling breakfast? Try Tomato Baked Eggs with marinara sauce and plenty of freshly grated cheese for a quick and hearty meal!

Yields: 1

• cooking spray
• 1/3 cup marinara sauce (here's a recipe for my favorite)
• 1/4 cup shredded Asiago cheese
• 1 large egg

1. Preheat oven to 400 degrees and grease one oven-proof ramekin with cooking spray. Ladle marinara sauce into ramekin, then gently crack egg into the center.
2. Top with freshly grated Asiago cheese, then cover loosely with aluminum foil. Bake at 400 degrees for 12 minutes, then remove the foil and cook an additional 2-4 minutes or until the white is set and no longer clear/runny.
3. Serve carefully and immediately, preferably with a chunk of toasty bread.

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