Chunky Roasted Tomato Sauce & Egg Bake

Chunky Roasted Tomato Sauce & Egg Bake


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Here is a deliciously healthy recipe for chunky roasted tomato sauce and egg bake. Eat this beautiful dish for breakfast, lunch, or dinner.

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Chicago, IL

Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

2-4 servings


  • 3 C Sweet Cherry Tomatoes, halved
  • 1/2 C. pasta sauce
  • ΒΌ C Parmesan Cheese, grated
  • 2 tbs Olive Oil
  • 2 tbs plus 1 tsp fresh Basil, chopped
  • 1 Garlic Clove, minced
  • Sea Salt and Freshly Ground Black Pepper
  • 4 Eggs, room temperature
  • Fresh Dill and Green Onions, chopped for serving

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Begin this recipe for chunky roasted tomato sauce and eggs by preheating your oven to 400 degrees. Prepare a 9x9-inch baking dish or ovenproof skillet for your tomatoes and pasta sauce. Bake for 12 minutes and then remove from the oven. Sprinkle the tomatoes with parmesan and the olive oil. Add the basil, garlic, and season with salt and pepper to taste. Finally, crack the eggs over the tomatoes and return to the oven to bake for about eight to 10 minutes or until desired doneness.

Top with a sprinkle of fresh herbs and serve warm.

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