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 | addapinch.com

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 | addapinch.com

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.

Tomato-Baked-Eggs-DSC_2034

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

Tomato Baked Eggs Recipe

5 from 4 votes
Baked eggs make a simple, delicious meal perfect for breakfast, brunch, or a light supper. These tomato baked eggs are hearty and filling.
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • 2 tablespoons butter
  • 2 medium tomatoes, sliced
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/2 cup grated monterey jack cheese
  • 6 eggs
  • salt and pepper, to taste
  • 3 tablespoons cilantro, optional

Instructions 

  • 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.

Nutrition

Calories: 143kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 149mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

Enjoy!
Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




11 Comments

  1. 5 stars
    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.

  2. 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.

  3. 5 stars
    Made this yesterday morning. It was great and I can’t wait to tweek it with different ingredients like mushrooms and leeks!

  4. 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???}

  5. 5 stars
    I know people prefer eggs for breakfast but I always want to take my time and enjoy them for lunch or even dinner. Can’t wait to try your version Robyn