Rosemary Tomato Baked Eggs

Rosemary Tomato Baked Eggs

Last weekend I hosted a brunch for some close friends. And while I normally love making elaborate recipes, I found myself searching for simple recipes I could throw together quickly. The answer was this: Rosemary Tomato Baked Eggs.  The entire recipe can be made for under $10 and with very little fuss.  And while my recipe includes sautéing the veggies first for more flavor, in a pinch you can just put everything in the dish and bake. Easy, affordable, and delicious.  Doesn't get much better than that. Did I mention it is gluten-free and dairy-free too?


Rosemary Tomato Baked Eggs


1 tbsp coconut oil

1 clove garlic, minced

1 shallot, finely chopped

1 15 oz. can diced tomatoes

1 sprig of rosemary (plus more for garnish)

1/2 tsp salt

pinch of black pepper

5 eggs


Preheat oven to 400 degrees.  Pull rosemary of the spring and bruise with the back of a knife to release flavor.  Heat oil in a skillet over medium heat.  Cook garlic and shallots for about 5 minutes or until they become translucent.  Add tomatoes, rosemary, salt, and pepper and reduce heat to low, simmering for about 10 minutes.  Pour Tomato sauce into a casserole dish.  Crack eggs directly into the dish on top of the tomato sauce.  Bake for about 14 minutes or until the whites are fully cooked.

*I cooked mine a bit longer, because I wan't sure how long it would sit before guests arrived. If you plan to eat immediately, leave the yolks runny for extra flavor and creaminess.

Top with parmesan or herbs and serve with toast.