By Madeleine Ignon | December 14, 2011

One of food’s great combinations is tomatoes and eggs. Particularly when baked, the acid of the tomatoes perfectly complements the creaminess of the egg. This is a great egg dish-it’s hearty, warm, and full of good vitamins and protein.

I made a two-person version of this recipe, but it can easily be doubled to serve more. The best part is that each person gets their own individual ramekin-it’s an easy way to make an elegant brunch.

Tomato-Parmesan Baked Eggs Recipe

Adapted from The Joy of Cooking

Serves 2

2 eggs
2 tbsp fresh-grated Parmesan cheese
1 can diced tomatoes, drained
4 cloves garlic, minced
2 tbsp olive oil, plus more for the ramekins
salt and pepper
rosemary for garnish


  1.  Preheat oven to 350 degrees. In a pan, saute the garlic in olive oil for about 5 minutes, then add the tomatoes and bring to a simmer, adding salt and pepper to taste.
  2. Drizzle olive oil into the bottoms of two ramekins, then add the tomato mixture. Crack an egg into each, on top of the tomato sauce, and then top each with a tablespoon of Parmesan.
  3. Bake for 8-10 minutes, depending on how runny you like your yolks. Add a dash of salt, pepper, and rosemary, and enjoy!


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