Traditional recipes

Tomato cream baked eggs recipe

Tomato cream baked eggs recipe

  • Recipes
  • Dish type
  • Breakfast

A simple and tasty recipe for baked eggs with tomato purée and cream, perfect for one. Enjoy with a thick slice of hot-buttered toast.

Dorset, England, UK

5 people made this

IngredientsServes: 1

  • 1 tablespoon butter
  • 2 teaspoons tomato purée
  • 2 eggs
  • salt and pepper to taste
  • 2 teaspoons double cream
  • 1 teaspoon minced fresh chervil or parsley

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Preheat the oven to 180 C / Gas 4.
  2. Place butter in the bottom of a large ramekin.
  3. Bake in the oven for a few minutes to melt the butter.
  4. Remove the ramekin from the oven. Mix the tomato purée into butter and break in the eggs. Season.
  5. Bake in the oven for 6 to 8 minutes until lightly set.
  6. Pour over cream, sprinkle with herbs and serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Very simple and delicious. I added the cream halfway through the baking time and served with toast points.-09 Jan 2015

Creamy Parmesan Baked Eggs

This post may contain affiliate links. Please read my disclosure policy.

Take brunch to a whole new level with these Creamy Parmesan Baked Eggs! These baked eggs are easy to prepare and ideal for breakfast or brunch!

Creamy-Parmesan Baked Eggs for breakfast, the most important meal of the day. Though these eggs are so good, I’d have them for lunch or dinner as well. Make sure you have lots of toast or crusty bread to dunk into all that goodness.

I have to start by saying this is one of the easiest breakfast recipes I’ve ever made! Eggs and parmesan cheese? You’re talking my love language here. Requiring just a handful of simple ingredients and only a few steps to complete, these creamy parmesan baked eggs make for a wonderful breakfast or brunch on the weekend!

Recipe Summary

  • ⅓ cup marinara sauce
  • ½ teaspoon red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 ½ teaspoons chopped fresh flat-leaf parsley
  • 2 eggs
  • 1 tablespoon finely shredded Parmigiano-Reggiano cheese
  • 2 teaspoons olive oil
  • 2 tablespoons heavy whipping cream
  • 2 slices toast

Preheat oven to 400 degrees F (200 degrees C).

Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.

Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.

Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.

Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.


For the polenta:

Combine milk, heavy cream in a pot and bring to a simmer.

Once simmering, season with salt and then whisk in polenta.

Once polenta gets thick, turn down heat to lowest possible setting and let sit.

Cook polenta for 2 hours and finish with butter and more salt if necessary.

For the tomato sauce:

In a small pot, heat olive oil, then add onions, fennel, capers and sweat until tender, about 10 minutes.

Deglaze with white wine and reduce until barely dry.

Add tomatoes and caper liquid. Let simmer for 30 minutes.

To assemble:

Spread prepared polenta into 4 small ovenproof dishes or ramekins. Shape into a circle with a well in the middle.

Coat the polenta with a thin layer of tomato sauce.

Place roasted peppers around the dish on top of tomato sauce.

Crack the two eggs and place into the well of each dish. Season with salt and 2 turns of fresh ground black pepper. Sprinkle 1 tablespoon Parmigiano Reggiano cheese over each.

Place in oven for 4-5 minutes, depending on desired doneness of eggs.

For the garnish:

In a small bowl, dress the seasonal market greens with olive oil, lemon juice, salt and pepper. Garnish the eggs with the greens and serve.

Baked Eggs with Tomatoes and Fennel

The perfect One Pot Wednesday meal when you’re craving breakfast for dinner, this baked-egg recipe is also great served a weekend brunch. It’s our spin on the popular dish known as shakshuka, which originated in North Africa. To mop up the spicy tomato sauce, accompany with grilled or toasted bread.

Baked Eggs with Tomatoes and Fennel


  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, thinly sliced, plus celery leaves for garnish
  • 1 fennel bulb, trimmed, cored and thinly sliced, plus fronds for garnish
  • 3 garlic cloves, minced
  • 1 Tbs. sweet smoked paprika
  • 1 Tbs. ground cumin
  • 1 Tbs. fennel seeds
  • 2 Tbs. tomato paste
  • 1 can (28 oz./875 g) whole peeled tomatoes
  • 1 can (28 oz./875 g) tomato puree
  • Kosher salt and freshly ground pepper
  • Juice of 1 lemon
  • 6 eggs
  • Flaky sea salt
  • Grilled or toasted bread for serving

1. Preheat an oven to 375°F (190°C).

2. In a wide, deep ovenproof sauté pan over medium heat, warm the olive oil. Add the onion, celery and fennel bulb and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic, paprika, cumin and fennel seeds and cook, stirring occasionally, until fragrant, about 2 minutes.

3. Add the tomato paste, whole tomatoes, tomato puree and a large pinch each of kosher salt and pepper. Cook, breaking the tomatoes apart with a wooden spoon, until the mixture comes to a simmer, about 10 minutes. Stir in the lemon juice and season with kosher salt and pepper. Gently crack the eggs on top of the tomato mixture.

4. Transfer the pan to the oven. Bake until the egg whites are set and yolks are still runny, about 10 minutes, or until done to your liking.

5. Sprinkle the eggs with flaky sea salt and a few grindings of pepper. Garnish with celery leaves and fennel fronds and serve with grilled bread alongside. Serves 6.


  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • Salt and pepper, to season
  • 1 large (300g) red capsicum, deseeded, finely chopped
  • 400g kidney beans, drained, rinsed
  • 400g can diced tomatoes
  • ½ cup (125ml) water
  • 4 eggs, at room temperature
  • ½ cup coriander leaves
  • 1 avocado, thinly sliced
  • Sour cream, lime wedges and small toasted tortillas, to serve

Italian Baked Eggs

Yield: 2 servings

prep time: 5 minutes

cook time: 10 minutes

total time: 15 minutes

You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!


  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup fat free or lowfat milk
  • 1/4 cup shredded gruyere cheese
  • 2 tablespoons freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade


  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by the National Milk Mustache “got milk?”® Campaign and Kitchen PLAY. All opinions expressed are my own.

Prince Charles’s Cheesy Baked Eggs Recipe

½ cup (100g) wilted spinach
1 cherry tomato, quartered or sun-dried tomato, chopped
Fresh basil leaves, torn
Charcuterie, optional, for serving
Salt and freshly ground black pepper, to taste
1¼ ounces (35g) strong soft cheese (i.e., Camembert, Tunworth or Golden Cenarth)
1 large egg
⅓ cup (80mL) heavy cream
1 tablespoon (15g) grated hard cheese (i.e., Parmesan or Old Winchester)

1. Preheat the oven to 350°F (180°C). Butter a small ovenproof dish, and line it with the wilted spinach, making a small well in the center.
2. Place the cherry tomato or sun-dried tomato on top of the spinach, then dot the soft cheese around the dish among the tomato pieces. Add the torn basil leaves, and any charcuterie, if using. Season with salt and freshly ground black pepper.
3. Crack the egg into the center of the spinach, then pour the cream over the egg, taking care not to break the yolk. Sprinkle with the grated hard cheese. Transfer to the oven and bake for 8 to 10 minutes. Let cool for a few minutes before eating.

Voila, a very cheesy breakfast fit for a royal. All you need now is toast for dipping.

Spicy Baked Eggs

Inspired by the Mexican favourite Huevos Rancheros, this tasty recipe is one you'll turn to time and time again.

red chilli, deseeded and finely chopped

2 x 400 tins chopped tomatoes

tin kidney beans, drained and rinsed

Large handful fresh coriander, roughly chopped, plus extra to garnish

Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan and gently cook the onion for 10min, until softened. Stir in chilli and garlic and cook for 1min.

Add the tomatoes, sugar and kidney beans and simmer for 5min. Stir through coriander and check the seasoning.

Empty into a large, shallow, oven-proof serving dish. Make a small well in the mixture and crack an egg into it. Repeat with remaining eggs, spacing them apart.

Cook in oven for 15-20min or until egg whites are set. Garnish with coriander. Serve with the sour cream and some crusty bread.

Baked Eggs with Tomatoes, Mozzarella and Oregano

Baked eggs are fun for the whole family because each person can create a custom dish. Lay out the ramekins, tomato sauce, cream, cheese, oregano and eggs in an assembly line. If you like, offer feta, fresh basil and sautéed spinach as optional mix-ins. Place a piece of parchment paper on the baking sheet so all the chefs can write their name next to their creation.

Baked Eggs with Tomatoes, Mozzarella and Oregano

1/2 small yellow onion, chopped

1 can (28 oz./875 g) crushed tomatoes

Kosher salt and freshly ground pepper

4 Tbs. (2 fl. oz./60 ml) heavy cream

1/4 lb. (125 g) fresh mozzarella cheese, drained and cut into 1⁄2-inch (12-mm) pieces

1/4 cup (1/4 oz./7 g) fresh oregano leaves, coarsely chopped

4 slices buttered toast for serving (optional)

In a heavy saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until
translucent, about 5 minutes. Add the garlic and sauté until soft, about 2 minutes longer. Stir in the
tomatoes with their juices, season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer until nicely thickened, about 15 minutes. Season to taste and let cool.

Preheat an oven to 350°F (180°C).

Place four 4 1/2-inch (11.5-cm) ramekins on a baking sheet. Spoon 5 Tbs. of the tomato sauce and 1 Tbs. of the heavy cream into each ramekin. Top with the mozzarella and the oregano, dividing them evenly. Break 2 eggs into each ramekin and season with salt and pepper.

Bake until the egg whites are opaque and the yolks are set but still runny in the middle, about 15 minutes. The eggs will continue to cook from the residual heat. Let cool slightly and serve with toast, if desired. Serves 4.

Find ways to make hectic suppers into fun, relaxed gatherings that the whole
family in our cookbook School Night , by Kate McMillan.

Watch the video: Αυγά με ντομάτα για βουτιές της Αργυρώς. Αργυρώ Μπαρμπαρίγου (January 2022).