Baked Eggs in Tomato Sauce (One Pan Breakfast Recipe)
Eggs baked directly in a rich, herbed tomato sauce in a single oven-proof dish. Set whites, runny yolks, crusty bread for dipping — a 30-minute hands-off breakfast.
What is this dish?
Baked eggs in tomato sauce is a simple one-pan breakfast — eggs cracked directly into a rich, herbed tomato sauce and baked until the whites are set and the yolks remain runny. It's related to shakshuka but simpler and more Italian in flavour.
Why you'll love it
It takes 30 minutes, produces minimal washing up, and can be taken to the table in the pan it was cooked in. It scales easily for a group, requires only pantry staples, and looks more impressive than the effort required.
When to serve
Weekend brunch for two to four people, or a quick weeknight dinner. Serve directly from the pan with plenty of crusty bread.
Quick tips
Make the sauce thick before adding eggs or they'll sink. Check at 8 minutes — the difference between runny and set yolks is only 2 minutes. Use an oven-safe pan.
Tinned Chopped Tomatoes
The base of the sauce. Good quality tinned tomatoes produce a sweeter, deeper sauce. San Marzano tomatoes are the gold standard.
Smoked Paprika
Adds a subtle, warming smokiness that gives the sauce its characteristic depth. Don't substitute regular sweet paprika — the smoked variety is essential.
Eggs
Baked directly in the sauce, they absorb the surrounding flavours through the whites while the yolks stay rich and runny inside.
Substitution Options
Add 60g of crumbled feta before the eggs for the most popular variation. Include 100g of sliced chorizo fried with the onion for a smoky, meaty version. Stir a handful of spinach into the sauce before adding the eggs. Use fresh tomatoes (500g, roughly chopped) instead of tinned during summer.
Step-by-Step Instructions
Make the tomato sauce
Preheat the oven to 200°C (fan 180°C). Heat the olive oil in an oven-safe frying pan or shallow casserole over medium heat. Add the onion and cook for 5–7 minutes until soft. Add the garlic, smoked paprika, oregano, and chilli flakes. Cook for 1 minute. Pour in the tinned tomatoes, add the sugar, season with salt and pepper, and simmer for 8–10 minutes until the sauce thickens.
Pro Tips:
- •Use an oven-safe pan — you'll transfer it directly from the hob to the oven.
- •The sauce should be thick enough to support the eggs without them sinking.
Make wells and crack in the eggs
Remove the pan from the heat. Use a spoon to make four shallow wells in the tomato sauce. Crack one egg carefully into each well. Season the eggs with a small pinch of salt and pepper.
Pro Tips:
- •Crack eggs into a ramekin first for better control over yolk placement.
- •Space the wells evenly so the whites don't merge as they cook.
Bake in the oven
Transfer the pan to the oven and bake for 8–10 minutes, checking from 8 minutes. The whites should be set and opaque, with the yolks still runny and glistening. For set yolks, bake for 12 minutes.
Pro Tips:
- •Check at 8 minutes — oven temperatures vary and the eggs can overcook quickly.
- •The eggs continue cooking from residual heat after you remove the pan — pull when the whites are just set.
Garnish and serve
Remove from the oven. Scatter with torn fresh basil or flat-leaf parsley. Bring the pan to the table and serve directly from it with plenty of crusty bread or toast for scooping up the sauce.
Pro Tips:
- •Serving from the pan keeps everything hot and looks impressive.
- •Warn guests that the pan is hot.
Chef's Tips
Techniques that separate good from great
Add a layer of crumbled feta before the eggs
Scatter 60g of crumbled feta over the tomato sauce before making the wells and cracking in the eggs. The feta softens and melts partially into the sauce, adding salty, creamy pockets that make the dish significantly richer.
Use a cast-iron skillet for better heat retention
A cast-iron skillet retains heat exceptionally well on the hob and in the oven, cooking the sauce more evenly and keeping the dish hotter longer on the table. If you have one, this is the ideal pan for this recipe.
Finish under the grill for frizzled whites
For slightly crispy, lacy egg white edges with runny yolks, switch to the grill (broiler) for the last 2 minutes of cooking instead of the oven. The intense top heat sets the whites quickly and creates frizzled, golden edges.
Add a pinch of sugar to every tomato sauce
A small amount of sugar in a tomato-based sauce balances the acidity of tinned tomatoes without making the sauce sweet. It rounds out the flavour and is something most restaurant kitchens do automatically. Do not skip it.
Nutrition Facts
Equipment Needed
- Oven-safe frying pan or shallow casserole dish
- Wooden spoon
- Knife and cutting board
Quick Tips
- The sauce must be thick before the eggs go in — thin sauce allows the eggs to sink and the whites won't set properly.
- Check the eggs at 8 minutes — the difference between runny and set yolks is only 2–3 minutes.
- Use an oven-safe pan — you go from hob to oven without transferring the sauce.
Recipe Variations
Different ways to make this dish your own
Baked Eggs with Feta
Scatter 60g of crumbled feta over the sauce before adding the eggs. It melts partially and adds salty, creamy richness — the most popular variation.
Baked Eggs with Chorizo
Fry 100g of diced Spanish chorizo with the onion. The paprika oils from the chorizo give the tomato sauce a deep, smoky orange colour and rich flavour.
Spiced Baked Eggs
Add ½ teaspoon of ground cumin and ½ teaspoon of turmeric to the sauce for a more warming, Middle Eastern-inspired version.
Baked Eggs with Spinach
Stir 100g of fresh spinach into the finished tomato sauce, letting it wilt completely, before making the wells and adding the eggs.
What to Serve With
Perfect pairings to complete the meal
Crusty Bread
Essential for scooping up the rich tomato sauce. A baguette, sourdough, or focaccia all work. Toast it lightly for better structure.
Simple Green Salad
A few leaves dressed with lemon and olive oil alongside provides freshness and balance.
Greek Yoghurt
A spoonful of thick, cold yoghurt placed alongside the hot eggs adds a cooling contrast to the spiced tomato sauce.
Sparkling Water with Lemon
A lighter option for a morning brunch — cold sparkling water with a slice of lemon is clean and refreshing alongside a substantial cooked breakfast.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
The tomato sauce keeps in an airtight container for up to 3 days. Do not store with cooked eggs — they become rubbery when reheated.
Freezer
The sauce freezes well for up to 2 months. Thaw overnight in the fridge, reheat to simmering, and add fresh eggs.
Make-Ahead
Make the full tomato sauce up to 3 days ahead. Reheat, add eggs, and bake to order.
Reheating
Reheat the sauce in the oven-safe pan on the hob, add fresh eggs, and bake at 200°C for 8–10 minutes as per the recipe.
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