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Baked Eggs with Tomatoes and Onions

These baked eggs with tomatoes and onions are a healthy, low-fat start to your day. They are quite easy to make and if you don’t have fresh tomatoes on hand you can use canned tomatoes. However, If you make these in the peak of summer then definitely use fresh vine-ripened tomatoes. There is nothing better than the smell and flavor of a tomato plucked off the vine

A baked egg with tomatoes in a white ramekin.


We baked the eggs until the whites were just set and the yolks were still runny. The runny yolk makes a delicious sauce that soaks up the chunks of bread in the dish. If you like your eggs cooked until the yolk is firm then go ahead and leave them in the oven a bit longer. We left instructions for different bake times.

Ingredients for baked eggs with tomatoes and onions:

This recipe makes 6 individual servings of baked eggs in ramekin dishes.

  • Whole grain bread. You will need 3 to 4 slices.
  • Butter.
  • Onion. Slice it thinly.
  • Garlic. Mince a fresh garlic clove.
  • Tomatoes. About 2 or 3  fresh tomatoes.
  • Fresh thyme.
  • Eggs. Get 6 large eggs.

You will also need six 8-ounce ramekin dishes. If you don’t have ramekins then you could use a jumbo muffin tin. However, don’t use a standard muffin tin for this recipe. There is just too much good stuff to fit in a regular-sized muffin tin.

Overhead shot of ramekins with baked eggs and tomato


How to make baked eggs with tomatoes and onions.

Here are the tips and tricks for making these baked eggs with tomatoes. Make sure you scan down to the printable recipe card for detailed instructions.

  1. Get the bread ready. Toast up a few slices of bread and spread a bit of butter on them then cube them.
  2. Cook the onions and tomatoes. Start with the onions and get them nicely browned. It brings out the sweetness in the onions. Next, add the tomatoes along with the garlic and thyme. You want to cook them long enough to get all the water out and concentrate the flavors.
  3. Fill the ramekins and bake. Divide the mixture among the ramekins, crack an egg on top, toss in the bread cubes, and stick them in the oven.

Tips for success:

  • If the onions start to stick to the pan add a bit more oil or even water to keep them from sticking while you saute them.
  • Push the tomato mixture up the sides of the ramekins a bit. It will help prevent the delicate egg whites from overcooking and getting rubbery. The tomato mixture acts as a bit of an insulator.
  • Adding a tablespoon of water on top of the eggs will keep them from getting a dry film on top. If you aren’t worried about the calories, you can add a drizzle of olive oil instead.
  • Placing the ramekins on a baking sheet will make it much easier to transfer all the ramekins at once.
  • Remove the eggs while the whites are still slightly undercooked. The residual heat in the ramekins will continue cooking the eggs after you take them out of the oven.
  • Adjust the cooking time based on your personal preference. If you like your eggs cooked till the yolks are hard them leave them in about 5 minutes longer.
  • If you use smaller ramekins, you will need to add a few minutes to the bake time.

A serving of baked eggs with tomatoes in an individual ramekin.

How to tell if the baked eggs are done.

When you remove the eggs from the oven they will continue to cook from the residual heat in the hot ramekin dishes. You want to take them out of the oven while the whites still jiggle a bit.

They might seem a bit undercooked but they will continue to cook and become perfectly set within a couple of minutes of removing them from the oven.

How to serve baked eggs with tomatoes.

Baked eggs in ramekins is an elegant way to serve breakfast. The individual ramekins can go directly from the oven to the table. Just make sure the dishes have a chance to cool down a bit so they don’t burn your hands.

6 ramekins of baked eggs with tomatoes



These overnight sourdough pancakes would be delicious served with baked eggs. They are a great way to use up your leftover sourdough starter and they are sooo light and fluffy. 

Our breakfast potato skillet with bacon and mushrooms is a great way to start your day. Crispy bacon, tender potatoes, meaty mushrooms, and perfectly poached eggs. Need I say more?

This asparagus, ham, and gouda breakfast strata is perfect for a brunch party. We especially love that you can assemble it the night before and bake it in the morning. 


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A baked egg with tomatoes in a white ramekin.

Baked Eggs with Tomatoes and Onions

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Baked eggs make an easy and elegant dish for breakfast or brunch. Cooking the tomatoes in a skillet before adding them to the ramekins will prevent the eggs from getting watery.


  • 1 tablespoon olive oil
  • 3 slices whole-grain bread
  • 2 teaspoons butter
  • 1 onion thinly sliced
  • 1 garlic clove, minced
  • 2 -3 large tomatoes (about 1 pound) diced
  • 1 tablespoon chopped fresh thyme
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup water


  1. Pre-heat oven to 375°. Coat six 8-ounce ramekins with olive oil or non-stick cooking spray.
  2. Toast the bread slices and butter them. Slice the bread into ¼ to ½ inch cubes, set aside.
  3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion slices and cook until softened and slightly brown, about 10 minutes. Add the garlic, tomatoes and fresh thyme. Cook for 5 to 10 more minutes until most of the tomato liquid reduces. Season with salt and pepper.
  4. Divide the tomato mixture evenly among the ramekins pushing the mixture up the sides slightly. Top with the toasted bread cubes.
  5. Crack an egg into each ramekin and top each one with 1-tablespoon water.
  6. Place the ramekins on a baking sheet and bake for 12-15 minutes until the egg whites are barely set (see notes). If you prefer your yolks fully cooked, bake for an additional 3-5 minutes. The eggs will continue to cook slightly after they are removed from the oven so take them out BEFORE they are completely cooked.


  • If the onions start to stick while you cook them, add a splash more of olive oil or water.
  • If you like your yolks runny, remove the eggs while the whites are still slightly loose. They will continue to cook after you remove them from the oven.
  • Adding a tablespoon of water to the top of the eggs will keep them from getting a dry film on top while they bake. You could also drizzle them with olive oil if you aren't worried about extra fat and calories.

For Weight Watchers or Slimming World:

  • Weight Watchers Points = 2
  • Slimming World = 4

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 167mgSodium: 149mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 9g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Lea Ann (Cooking On The Ranch)

Sunday 9th of March 2014

What gorgeous photos. I tried baking eggs once with less than stellar results. I must give it another try.


Sunday 9th of March 2014

I hope you do try it again, it's a lovely way to serve a breakfast or lunch. Thanks for the comment Lea Ann.

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