Our healthy and delicious baked eggs in tomato sauce contain fewer than 200 calories per serving and 12 g of protein that will keep you satisfied all morning.

Baked eggs in white ramekins on a marble countertop.

Eggs are wonderfully versatile, aren’t they? There are so many ways to prepare them. Our recipe for Italian Baked Eggs with Tomato Sauce is no exception. It’s a good thing too because I just started following the keto diet (sort of), so lately eggs have become the go-to item for breakfast for my husband and I.

Ingredients

This recipe does not rely on jarred pasta sauce. It is homemade from beginning to end and uses whole food ingredients, except for the stewed tomatoes. It does save time to use canned stewed tomatoes, but you could certainly stew your own tomatoes ahead of time.

2 Tbsp olive oil
1 large onion, chopped 1-1/2 cup
1 pound sliced mushrooms 5 cups
1 14.5 oz can stewed tomatoes I used the Italian blend
1 clove garlic, minced 1 teaspoon
1/4 cup dry white wine Chardonnay
1 tsp Italian seasoning
salt to taste
6 large eggs
1/2 cup grated Mozzarella
1/4 cup grated Parmesan
chopped basil garnish

Instructions

This recipe for baked eggs is easy to make. You simply make your base mixture. In this case, it is a delicious tomato sauce. Then you spread that mixture in the bottom of ramekins or a casserole, crack some eggs on top and bake at a low oven setting (about 325° F (162° C) until eggs are set to your liking. It’s really that simple.

How to Tell When the Eggs are Done

You will know your eggs are ready to eat when the whites are set and no longer runny. You can cook the yolks to your liking. Some people like runny yolks, some do not. Either way, bake the eggs for at least 12 minutes at first then add an additional 13 minutes for runny yolks, or an additional 18 minutes for yolks that are fully set. You can use a small knife to test the doneness of the yolks.

More Egg Recipes You May Like

Prep Time:10

Cook Time:35

Total Time:1 10

Equipment

Skillet

6 individual 8 oz ramekins or 2-quart casserole

Ingredients

2 Tbsp olive oil
1 large onion, chopped 1-1/2 cup
1 pound sliced mushrooms 5 cups
1 14.5 oz can stewed tomatoes I used the Italian blend
1 clove garlic, minced 1 teaspoon
1/4 cup dry white wine Chardonnay
1 tsp Italian seasoning
salt to taste
6 large eggs
1/2 cup grated Mozzarella
1/4 cup grated Parmesan
chopped basil garnish

US Customary – Metric

Instructions

Preheat oven to 325° F (162° C).
Add olive oil to a large skillet over medium heat. Tilt skillet to spread oil and heat until oil begins to smoke. Add chopped onion and mushrooms and cook, stirring frequently, until onions are soft and mushrooms are lightly browned, about 5 minutes.
Add garlic, tomatoes and their liquid, wine, Italian seasoning and salt. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
Uncover and boil gently, stirring occasionally, until tomato mixture is thickened and reduced to about 2-1/2 cups (about 8 minutes).
Divide tomato mixture between 6 greased 8-oz. ramekins or transfer all mixture to a greased 2-quart casserole, if using casserole instead.
Use the back of a spoon to make an egg-sized hollow in each ramekin, or 6 hollows in the casserole. Crack an egg into each hollow.
If using ramekins, place them on a baking sheet and cover with foil. If using casserole, just cover with foil. Bake for 12 minutes. Uncover, sprinkle with cheese, and continue baking until eggs are set to your liking according to the guide below:
Runny yolks – 13 minutes
Fully set yolks – 18 minutes
Remove from oven and garnish with chopped basil.