Eggs Baked With Tomatoes

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a different breakfast or brunch dish that couldn't be simpler to make.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Pour tomatoes into an 8- or 9-inch au-gratin dish (or pie plate). Stir flour into juice; mix well. Break up large pieces of tomato with a fork.
  3. Add green peppers; sprinkle with chervil; mix well.
  4. Carefully break eggs, one at a time, into tomato mixture. Sprinkle with salt and Parmesan cheese.
  5. Bake 20 minutes, or until eggs are desired doneness. Serve over buttered toast.

Reviews

(2)
Most Helpful

What a nice egg dish. I loved the addition of tomatoes, two things I love are eggs and tomatoes. A couple of things I had difficulty with were that maybe my tomatoes were just watery but the dish had too much liquid, secondly it took longer to cook in my oven -about 35 minutes. But all in all this recipe is a keeper.

morgainegeiser June 24, 2012

Very good, and oh-so-easy to make in the morning. This is definitely an unusual dish, but it is delicious! I used Herbs de Provence and I topped it with fresh basil after baking. I will make this again, thanks Jackie! Made for My-3-Chefs event.

Recipe Reader June 01, 2008

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