Name: Baked Eggs with Potatoes and Tomato Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium potatoes, peeled and diced; 1 can (14 oz) crushed tomatoes; 1 tsp paprika; 1/2 tsp cumin; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 4 large eggs; 2 tbsp fresh parsley or cilantro, chopped (for garnish); 1/4 cup grated Parmesan or feta cheese (optional)

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Baked Eggs with Potatoes and Tomato Sauce is a rustic, Mediterranean-inspired dish that brings together tender potatoes, savory tomato sauce, and perfectly baked eggs in one skillet. This nourishing meal is ideal for breakfast, brunch, or even a light dinner. With simple ingredients and a beautiful presentation, it’s both easy and elegant.

Why You’ll Love This Recipe

A complete one-pan meal with minimal cleanup.
Perfect for any time of day—breakfast, brunch, or dinner.
Comforting and healthy, with wholesome ingredients.
Easy to customize with herbs, spices, and vegetables.
Visually appealing and great for entertaining guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Potatoes (diced)
Canned crushed tomatoes or tomato sauce
Onion
Garlic (minced)
Olive oil
Smoked paprika or cumin (optional)
Salt
Black pepper
Fresh herbs (parsley, basil, or cilantro for garnish)
Red pepper flakes (optional, for heat)

Directions

Cook the potatoes: Preheat oven to 375°F (190°C). In an oven-safe skillet, heat olive oil over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
Add aromatics: Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Add tomato sauce: Pour in crushed tomatoes or tomato sauce. Stir in smoked paprika or other spices, and season with salt and pepper. Let simmer for 5 minutes until slightly thickened.
Add eggs: Make small wells in the sauce with a spoon and carefully crack an egg into each well.
Bake: Transfer the skillet to the oven. Bake for 8–12 minutes, or until the egg whites are set and yolks are cooked to your preference.
Finish and serve: Remove from oven, garnish with fresh herbs, and serve hot with crusty bread or flatbread.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add cheese: Sprinkle feta, goat cheese, or shredded mozzarella before baking.
Include vegetables: Bell peppers, spinach, zucchini, or mushrooms work well.
Make it spicy: Add harissa paste or more red pepper flakes to the sauce.
Try sweet potatoes: Swap regular potatoes with diced sweet potatoes for a different flavor.
Use fresh tomatoes: Replace canned tomatoes with chopped fresh tomatoes when in season.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over low heat or in the microwave. Be aware that the eggs may continue to firm up upon reheating.

FAQs

Can I use pre-cooked or leftover potatoes?

Yes. If using already-cooked potatoes, reduce the stovetop cooking time before adding the sauce.

How do I keep the eggs from overcooking?

Watch closely while baking. Remove from the oven when whites are set but yolks are still slightly soft for runnier eggs.

Can I make this dish vegan?

Yes. Omit the eggs and add chickpeas or tofu to the sauce for protein.

Can I prepare the sauce ahead of time?

Yes. Make the tomato-potato base ahead and store in the fridge. When ready, reheat, add eggs, and bake.

What kind of skillet should I use?

Use a heavy, oven-safe skillet such as cast iron or stainless steel to ensure even cooking and easy transfer to the oven.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure any packaged sauce or spices are certified gluten-free.

Can I freeze this recipe?

It’s best enjoyed fresh, but you can freeze the tomato and potato mixture. Add eggs fresh when ready to bake.

What bread pairs well with this dish?

Serve with crusty sourdough, pita, or flatbread to scoop up the sauce and eggs.

Can I add meat?

Yes. Try chorizo, sausage, or ground beef for added protein and flavor.

What spices can I experiment with?

Try cumin, coriander, za’atar, or Italian herbs depending on your flavor preference.

Conclusion

Baked Eggs with Potatoes and Tomato Sauce is a simple, flavorful dish that brings comfort and nutrition to your table. Whether you’re preparing brunch for friends or a quick weeknight dinner, this recipe delivers both ease and elegance. With endless variations and satisfying flavors, it’s a dish you’ll find yourself making again and again.

Baked Eggs with Potatoes and Tomato Sauce

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A hearty and rustic baked dish featuring tender potatoes, rich tomato sauce, and perfectly baked eggs. A comforting meal that works for breakfast, brunch, or dinner.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic and diced potatoes, cooking until potatoes start to soften, about 8–10 minutes.
Add crushed tomatoes, paprika, cumin, salt, black pepper, and red pepper flakes. Stir and simmer for 10 minutes until potatoes are tender.
Make 4 small wells in the sauce and crack eggs into each well.
Transfer skillet to the oven and bake for 10–12 minutes, until eggs are set to desired doneness.
Remove from oven, sprinkle with fresh herbs and cheese if desired, and serve warm with crusty bread.