Roasted Tomato & Baked Eggs

Prep Time
Cook Time
Ready In

"On a rather unusual cold Summer's Sunday morning, I was wanting something warm and comforting. With a glut of fresh tomato's I needed a recipe that would include them. I found this on the good food site, but I did change it a little. I really enjoyed this for breakfast, and will be making it again. I used cherry tomato's as my cherry tomato's were a little bigger than usual this year, I reduced the cooking time ~ and this came out perfectly!"

Original is 4 servings


  • Serving Size: 1 (303.5 g)
  • Calories 220.5
  • Total Fat - 15.4 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 215 mg
  • Sodium - 179.2 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.8 g
  • Protein - 9.7 g
  • Calcium - 75.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 31.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven ~ fan 180C/ conventional 200C/gas 6.

Step 2

Cut the tomatoes into quarters, and spread them over a fairly shallow 1.5 litre ovenproof dish.

Step 3

Place so as cut side is showing on the tomato's and sprinkle with the sugar.

Step 4

NOTE: I had some large cherry tomato's and used these instead (halved) although it did reduce the cooking time to approx. 30 minutes.

Step 5

Sprinkle tomato's with the sliced garlic and drizzle with the olive and balsamic. Season with salt and pepper ~ and stir to combine.

Step 6

Place the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinge of brown to them. At this stage add eggs (as follows).

Step 7

Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return dish to the oven for 5-10 minutes (due to variance in ovens this could take a few minutes longer to get the egg to your liking.)

Step 8

Remove from oven ~ remove the foil ~ and sprinkle on chopped chives & parmesan.

Step 9

Serve on top of hot thick toasted bread.


No special items needed.

2 Reviews


Great Brunch recipe. I cut the recipe back to 1 seving (2 eggs). I roasted the tomato with the sugar garlic, olive oil & balsamic in the oven but finished it stove top to cook the eggs. I like my eggs runny and have problems when I do eggs in th oven. The came out perfect cracked into the roasted tomatoes, cooked about 3 minutes covered with a lid. Served on a no pocket pita bread toasted. This will be made again


review by:
(23 Jul 2017)


We really enjoyed how all the flavors came together. Unfortunately I left the dish in the oven too long where my eggs did not retain the soft center, but that was my fault. Other than that, it was delicious. I will be making this again, but paying more attention to my oven time. Thank you Tisme for sharing! Made it for PickMe.


review by:
(27 Jun 2017)

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