AmericanMedium · Hot
Savory Tomato and Egg Bake
A bubbling, golden-brown bake of jammy tomatoes and gently set eggs beneath a blanket of melted cheddar. No reservations required.
Prep
15 min
Cook
30 min
Rest
2 min
Total
47 min
Method
Build the tomato base
1
Heat olive oil in a 25cm oven-safe skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the minced garlic and cook for another minute until fragrant. Season with salt and black pepper.
3
Add the diced tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes have broken down and released their juices, about 8-10 minutes. The mixture should be thick and jammy. Remove from heat.
Add eggs and cheese
4
Make 6 shallow wells in the tomato mixture using the back of a spoon, spaced evenly apart.
5
Crack one egg into each well, keeping the yolks intact.
6
Scatter the grated cheddar cheese over the top, covering the eggs and tomato base as evenly as possible.
Bake
7
8
Remove from the oven. Let it rest for 2 minutes—it will set slightly and the cheese will stop bubbling aggressively.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
437
per serving
High in saturated fat · 15gHigh in protein · 24gLow sugar · 5g
Protein
24g
Carbs
10g
Fat
34g
Sat. fat
15g
Fiber
3g
Sugar
5g
Sodium
760mg
Gluten FreeLacto OvoHeart HealthyDiabetes FriendlyHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
36Pt
Runoff
0.09g P
Cheddar cheese drives 66% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
0
Spicy
Textures
CrispyTenderRunnyCreamy
Aromas
HerbalSavoryGarlickyCheesy
Kitchen Equipment
Safety & Storage
Cooking Temperature
Bake at 180°C (350°F) for 25-30 minutes until egg whites are fully set. Eggs should reach minimum 71°C (160°F) for food safety.
High Risk Population
Runny egg yolks pose salmonella risk for pregnant women, infants, elderly, and immunocompromised individuals. Consider cooking yolks fully if serving to vulnerable populations.
Cross Contamination
Use separate cutting boards and utensils for raw eggs. Wash hands thoroughly after handling raw eggs before touching other foods.
Handling
Allow skillet to rest 2 minutes after baking. Use oven mitts when handling the hot 25cm oven-safe skillet from the oven.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days. Reheat to 74°C (165°F) until steaming hot throughout.
Allergen Warning
This recipe contains eggs and dairy. Ensure all cooking equipment and serving dishes are free from allergen residue if preparing for individuals with severe allergies.
Pro Tips
Technique
Resist the urge to overbake those eggs. The whites should be fully set, yes, but the yolks must remain glossy and rebellious. Check at 25 minutes and trust your eye, not the timer.
Substitution
Aged Gruyère or sharp Comté makes a more sophisticated swap for cheddar if you find yourself at a proper cheesemonger instead of a brunch boutique.
Equipment
A well-seasoned cast iron skillet does the heavy lifting here—it goes from stovetop to oven without complaint and keeps the tomato base gently crusted at the edges.
From the chef
I've watched this dish try to infiltrate the brunch circuit, dressed up with microgreens and a reservation fee. But strip away the velvet ropes and you'll find what I've always known: a skillet of jammy tomatoes, molten cheddar, and eggs with the nerve to stay runny. That's breakfast. That's all it needs to be.
TagsEggTomatoBakedSkilletCheesyOne PanEasy
AllergensEggsMilk
Source: generated · June 9, 2026