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Baked Eggs With Tomatoes and Pancetta

Bring Brunch Home With This Easy Eggs in Purgatory Recipe

Shakshuka, coddled eggs, and quiche are all excellent brunch (and breakfast for dinner) options, but my favorite baked egg recipe of all is this simple, saucy take. It's a great choice for a larger group meal, unlike most egg recipes, as there's no need to poach, fry, or scramble each individual egg.

That said, it's not some fussy, for-company-only dish. It's ingredient list is pretty simple and comprised mostly of pantry staples. And it can be partially made ahead of time. In fact, I'll often eat it a few days in a row for a solo meal, simmering up the sauce on day one, ladling one portion into a bowl, adding the eggs, and baking it off. (I refrigerate the rest of the sauce.)

Best of all, it's the sort of meal that perfectly straddles the line between virtuous — it is, after all, mostly eggs and tomatoes — and not (mmm . . . bread and pancetta). It's the sort of thing that is equally at home as a weeknight dinner and a hangover-killer.

Baked Eggs With Tomatoes and Pancetta

Adapted from Martha Stewart


Pull the eggs out of the fridge when you begin prepping the sauce so that they warm up slightly (and will cook faster). To make this vegetarian, omit the pancetta. The sauce can be made ahead of time and chilled. Any ovenproof bowl or ramekin in the 16-20 ounce range will work.

Baked Eggs With Tomatoes and Pancetta


  1. 1 tablespoon olive oil
    2 ounces diced pancetta
    4 garlic cloves, thinly sliced
    1 teaspoon crushed dried rosemary
    1/4 teaspoon red pepper flakes
    2 cans (15 ounces each) diced tomatoes in juice
    1 can (15 ounces) crushed tomatoes
    1/4 cup grated parmesan, divided
    Kosher salt and freshly-ground pepper
    8 large eggs
    Sliced bread, for serving, optional


  1. Preheat oven to 350°F. Set 4 ovenproof bowls or ramekins on a large rimmed baking sheet.
  2. Add olive oil and pancetta to a large saucepan and heat over medium heat, stirring occasionally, until some of the fat has rendered from the pancetta and it is very lightly browned. Add the garlic, rosemary, and red pepper flakes; cook for 2 minutes, stirring occasionally until the garlic is lightly browned and fragrant. Add the tomatoes, 2 tablespoons parmesan, and bring to a boil. Reduce heat, and simmer until slightly thickened, about 2-4 minutes. Season sauce to taste with salt and pepper.
  3. Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons parmesan. Bake until egg whites are just opaque (yolks should still be soft), 20 to 25 minutes, rotating sheet halfway through.

Image Source: POPSUGAR Photography / Nicole Perry
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