A Note on This Recipe
Rich, saucy baked eggs made just for one, no long simmer required. Pizza sauce stands in for a slow-cooked tomato base — it’s already thick and concentrated, so you get that same depth without the wait.
Cherry tomatoes round it out and cook fast, softening and blistering in just a few minutes rather than needing to break down the way a whole tomato would. Combined with eggs, fresh basil, and a sprinkle of Parmesan, it’s a rich, restaurant-style dish that’s ready in a fraction of the usual time, good for breakfast, brunch, or a cozy solo dinner.
How to Make It
Prepare the Ingredients
Cut the cherry tomatoes in half and tear the basil leaves into small pieces. Set the eggs and the Parmesan nearby so everything is ready when you need it.
Mix the Tomato Filling
Add the halved tomatoes and torn basil to a medium bowl. Add the Parmesan, pizza sauce, olive oil, garlic powder (or 1 minced garlic clove), salt, and pepper. Stir gently with a spatula until the tomatoes and basil are evenly coated in the sauce.
Assemble
Preheat the oven to 400°F (200°C). Transfer the tomato mixture to a shallow oven-safe dish and spread it into an even layer.
Make two wells in the center, then crack an egg into each well. Season the eggs with a pinch of salt and pepper, and sprinkle on a little more Parmesan if you like.
Bake and Serve
Bake for about 15 minutes, until the whites are set and the yolks are still runny. If you prefer firmer yolks, bake for a few minutes longer.
While the eggs bake, toast slices of ciabatta or baguette. Carefully remove the dish from the oven, since it will be hot, and serve right away with the toast for dipping into the yolk and sauce.
Ingredients
- 2 eggs
- ½ cup cherry plum tomatoes
- ½ cup fresh basil leaves
- 2 tbsp grated parmesan cheese
- 2 tbsp pizza sauce
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder or 1 clove garlic, minced
- Salt and pepper
Instructions
- Halve the cherry tomatoes and tear the basil into pieces, then toss with pizza sauce, Parmesan, olive oil, garlic, salt, and pepper.
- Transfer the mixture to a shallow oven-safe dish, spread evenly, and make two wells in the center.
- Crack an egg into each well, season with salt and pepper, and add extra Parmesan if desired.
- Bake at 400°F for about 15 minutes until the whites are set and the yolks are still runny.
- Serve straight from the dish with toasted ciabatta or baguette.
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