Eggs Baked in Tomato Sauce

5 from 4 votes

Eggs Baked in Tomato Sauce

In this dish eggs are cracked over a simple San Marzano tomato sauce and topped with fontina cheese and crispy breadcrumbs. It is savory, cheesy, melty, and crispy, and can be served with a crusty bread to sop up any extra sauce.

Prep Time10

Cook Time26

Total Time36

Course: Breakfast, Main Course

Cuisine: Italian

Servings:

Calories: 611kcal

Author: Lauren Skardal

Ingredients

Tomato Sauce

1 28oz can San Marzano tomatoes
2 garlic cloves
6 tablespoon extra virgin olive oil

Eggs & Toppings

8 eggs
⅓ lb fontina, shredded
¼ cup panko bread crumbs
crusty bread optional

Instructions

Preheat the oven to 375°F.
In a blender combine the San Marzano tomatoes, garlic cloves, 6 tablespoons olive oil, and a pinch of salt. Set aside 1½ cups of the sauce. The remaining sauce you can freeze or use for another recipe like Grandma Pie Pizza.
Add 1½ cups of the tomato sauce to the dish.
Crack each egg over the sauce. Gently break the yolks. Do not mix or combine with the sauce.
Top with the fontina cheese, panko bread crumbs, and a crackor two of salt and pepper.
Bake at 375°F for 22-26 minutes or until eggs are set to your preference. If you want eggs over hard bake for 26 minutes. Reduce the time from there if you want your eggs to be softer/runnier.
For an extra brown crispy top, broil for 1-2 minutes before removing from the oven.
Serve immediately with a crusty bread (optional).

Notes

Can of San Marzano Tomatoes: It's important to use a can of San Marzano tomatoes imported from Italy. These canned tomatoes have a very unique taste as they are grown in the fertile land around Mt. Vesuvius. They can usually be found at a regular grocery store, Trader Joe's, Target, or Whole Foods.
How Much Sauce: Using 1½ cups of sauce is just the right amount. If you use 1 cup, there will not be enough sauce. Use 2 cups and there will be too much sauce. 1½ cups is the perfect amount in an 8x8 ceramic baking dish. You may need more sauce if you're using a 9x9 square dish.
Olive Oil: Use Extra Virgin Olive Oil. It makes a big difference. I like to use Spanish olive oil from Trader Joe's or Costco.
Fontina: Fontina cheese works best in this dish, with just the right amount of flavor and intensity to taste great but not overtake the tomato sauce and eggs. We've also made this with Monterrey Jack cheese which is a good substitute if you can't find Fontina.

Nutrition