Baked eggs make a simple, delicious meal perfect for breakfast, brunch, or a light supper. These tomato baked eggs are hearty and filling.


Tomato Baked Eggs |

Eggs, eggs, eggs. We’re covered in them lately and I make every recipe I can think of to use them as much as possible. Like these tomato baked eggs. Oh my goodness, are they ever delicious. And easy, too!

That’s a combination I sure love. Easy + delicious = a surefire winner in my book!

Tomato Baked Eggs |


And I love that it is a simple skillet recipe.

I can just layer on the ingredients, pop it into the oven and then serve a filling, amazing breakfast with hardly any effort at all.




Here’s my recipe for Tomato Baked Eggs. I hope you love it as much as we do!

Tomato Baked Eggs Recipe

Baked eggs make a simple, delicious meal perfect for breakfast, brunch, or a light supper. These tomato baked eggs are hearty and filling.
5 from 4 votes

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Servings: 4 -6
Author: Robyn Stone | Add a Pinch


  • 2 tablespoons butter
  • 2 medium tomatoes sliced
  • 1/2 medium onion diced
  • 1 clove garlic minced
  • 1/2 cup grated Monterrey Jack cheese
  • 6 eggs
  • salt and pepper to taste
  • 3 tablespoons chopped cilantro or parsley optional


  • Preheat oven to 350º F. Melt butter in a 12-inch skillet. Swirl butter in skillet to well coat bottom and sides. Add sliced tomatoes, onions, garlic. Top with grated cheese.
  • Crack each egg and add to skillet on top of other ingredients, evenly distributing in skillet and taking care not to burst yolk.
  • Bake 18-20 minutes. Remove from oven and run a silicon spatula around the edge of the skillet to help release baked eggs from skillet, if needed. Slide onto a serving platter for serving. Top with chopped cilantro or parsley. Season with salt and pepper, to taste.
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If you enjoy this recipe, you might also like these eggs recipes:

Easy Eggs Benedict Recipe

Perfect Scrambled Eggs

Baked Eggs with Salsa Recipe

Avocado Baked Eggs

Bacon and Mushroom Quiche

Roasted Red Pepper and Parmesan Baked Eggs from Picky-Palate


Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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11 Comments Leave a comment or review

  1. Eggs and tomatoes. Why do you curse so? These are a few of my favorite things! Ever. Love the pics and recipe. Can’t wait to throw them into my cast iron for Sunday breakfast. Perfect! {Well, I’ll pick off the tomatoes for a couple fam members. Silly. Don’t they get it by now???}

  2. Made this yesterday morning. It was great and I can’t wait to tweek it with different ingredients like mushrooms and leeks!

  3. I made these this as the main part of our dinner tonight and it was delicious! Added a little goat cheese but kept true to the recipe otherwise. Very good, very easy, very quick. That’s a win-win in my book. Thanks for sharing.

  4. This was absolutely delicious!  I switched the onion for some fresh diced scapes and added some cooked bacon pieces on top of the garden fresh tomatoes.  Made in a cast-iron pan.  You could add cheese or other veggies however it is delicious just as is.

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