I’m a firm believer that a runny egg goes with everything. Whether it’s a bowl of pasta, atop a piece of toast, or accompanied by a drizzle of Hollandaise sauce, it’s simply perfect. Is there anything more attractive than a runny egg? I think not.
That’s why when I saw this Baked Eggs in Spicy Tomato Sauce with Goat Cheese from TK member Apricosa (Erica), I couldn’t resist.
Goat cheese? Check. Tomato sauce? Check. And lastly, a runny egg? Triple check.
Here’s what you’ll need: a can of crushed tomatoes (I’m a personal fan of San Marzano), goat cheese, eggs, diced carrots, diced onions, garlic, a few leaves of basil and some spices.
Start with heating up some olive oil in a medium-sized saucepan. When it’s hot, add the diced onions…
The carrots…
And lastly, the garlic. Cook for 5-7 minutes, or until the onions are translucent and the carrots are soft.
Open your can of crushed tomatoes and add them to the onion mixture.
Add the basil and spices, which include oregano, crushed red pepper, salt and pepper. Since I’m a heat lover, I added a little extra crushed red pepper. Delicious.
Stir the tomato mixture and let it simmer over medium-low heat for 20 minutes. The sauce will reduce, the carrots will soften even more and your entire house will smell incredible. All very good things.
If you have an immersion blender, you can simply blend the tomato sauce in the pan. If you don’t, then transfer the sauce (in batches) to a blender. Warning: blending hot stuff can be a little dangerous (read: explosions anyone?).
Doing it in a few batches and allowing the hot air to escape will prevent it this from happening.
Grab eight ramekins (I halved this recipe so I did four) and fill them about 3/4 of the way with tomato sauce.
I had no extra sauce! I love it when a recipe’s measurements are exactamundo, don’t you?
Next add the goat cheese.
And then add one egg to each of the ramekins. Top with some salt and pepper and bake for 20-30 minutes, or until the white part has completely set.
Top with a few pieces of basil and serve with toast.
What I also love about this recipe (besides its deliciousness), is how it’s so versatile. This dish would make for a great breakfast, lunch or dinner. Also, did I mention there’s a runny egg involved?
A big thank you to Erica for sharing this lovely recipe! Check out her blog, Apricosa, for a bunch of equally yumalicious meals.
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Description
A perfect make-ahead brunch dish!
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Diced Onion
- ¼ cups Carrot, Diced
- 2 cloves Garlic, Crushed And Chopped
- ⅛ teaspoons (or More) Red Pepper Flakes
- 28 ounces, weight Crushed Tomatoes
- ¼ teaspoons Dried Oregano
- ¼ cups (packed) Fresh Basil Leaves, Torn Into Pieces, Plus More For Garnish
- ½ cups Goat Cheese Crumbled
- 8 whole Eggs At Room Temperature
- Salt And Pepper, to taste
- 8 slices Toast Bread, Toasted Golden Brown And Cut Into Triangles
- Toast Points, To Serve
Preparation Instructions
To make the sauce, heat olive oil in a small pot over medium-high heat and saute the chopped onion, carrots, and garlic for a few minutes until slightly softened. Add red pepper flakes, crushed tomatoes, oregano, and basil, and stir to combine. Cover and bring just to a boil, then reduce heat to low and simmer 20 minutes, stirring occasionally to prevent the bottom from burning. Remove from heat and let cool slightly, then blend well with an immersion stick blender. (Do ahead: sauce can be made up to a week ahead of time. Reheat before continuing.)
Spoon 1/4 cup of warm sauce into each of 8 ramekins (use leftover sauce for another use), then dot each ramekin with about 2 teaspoons crumbled goat cheese. (Do ahead: ramekins can be prepared with sauce and cheese the day before, then covered and refrigerated overnight. Heat in the preheating oven until ramekins and sauce are warm, not hot, and continue with the recipe.)
Crack an egg into each ramekin, sprinkle with salt, and bake in a preheated oven at 425F for 15-20 minutes, until whites have set but yolk is still soft.
Garnish with fresh basil chiffonade, if desired, and serve immediately with toast points for dipping into the yolk and sauce.
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Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.
47 Comments
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Sara on 10.25.2011
I made this for lunch today, and everyone loved it! I didn’t have goat cheese, so instead I used shredded mozarella, and it was delicious. I made salad with avocado, and everyone ended up mixing it with the egg and sauce. Yummy!
Melissa on 10.21.2011
I made this for dinner tonight! Didn’t have any goat cheese so I used Boursin instead. It was wonderful!
Penny on 10.20.2011
We make a huge batch of tomato sauce each fall to put up for winter soups, spaghetti etc and are always looking for a new way to use this versatile sauce, I used leftover sauce, added the goat cheese and it was AMAZING! Thanks so much for sharing such a great idea!
Cindy on 10.18.2011
I think of all comfort foods, eggs are the best. I grew up on a farm where we had the freshest eggs every day. They are the most complete wholesome protein. Eggs are awesome, fixed as many ways as you can imagine. Enjoy!!
Allison on 10.18.2011
This may be a silly question, but I’m a college student and don’t have ramekins to cook these in. What would be a good alternative to put in the oven?
Nathalie on 10.14.2011
Oh, man the egg and tomato looks so yummy!
Jonathan Buenaventura on 10.14.2011
I decided to look this up after your PW shoutout…still looks awesome the second time around! I definitely agree with your runny egg theory, personally I like having a soft-boiled egg in a nice kotteri tonkotsu ramen…;p
Heather on 10.14.2011
My 3 year old daughter loves this!!! She calls them “Pizza Eggs”. I have to make them almost everyday. Yummy!!
Ann (napangel) on 7.27.2011
I am so glad I found this. I’ve been on the search for easy breakfasts for the school year. My boys are going to LOVE these.
anna maria on 7.23.2011
this was amazing! i made it tonight and was reminded of one of my favorite tapas at Cafe Ba Ba Reeba in Chicago…thanks for the great recipe
Nicole on 7.20.2011
I made this last night for dinner – I made my own tomato sauce the night before and just put it in the microwave to warm the temp of it.
I cooked the baked eggs at 425 for 15 minutes and MY EGGS overcooked
I should have been watching them. It still turned out amazing and was delish BUT I wish that I would have kept an eye on them so the egg would have been runny. I will be making these again! 
Yorg on 7.17.2011
Robię właśnie niedzielne śniadanie dla mojej żony Anna i dla mnie. Spróbuję zrobić jaja w ostrum sosie. Muszą być dobre
Babs on 7.16.2011
What size ramekins are used to bake 2 eggs along with the tomato sauce? This sounds so delicious…Having company coming next week and I think this would be a great brunch.
Jenny J on 7.15.2011
Wow, this is my first time visiting this site and I can already tell I am going to love these recipes. Can’t wait to try this one. Eggs and tomatoes, just to die for!
A Cozy Kitchen on 7.15.2011
Nathan RK, I followed the instructions from the recipe and baked it at 425F.
Nathan RK on 7.14.2011
At what temperature are you baking the eggs?
Kristen T on 7.13.2011
After reading your post, I had to make this for lunch….. and then again for dinner. Two words: dee lish! Thanks for a great recipe.
France on 7.13.2011
My kind of breakfast. I sometimes bake them like this with cream, but I love that this seems a little healthier but best of all that it’s SPICY! Love spicy.
Rebekah H on 7.13.2011
I want this.
Eggs are one of my favorite things ever.
A Cozy Kitchen on 7.13.2011
Aginto, Refrigerating the tomato sauce before shouldn’t affect it too much. Should be totally fine with the recommended baking time.
Rosalyn on 7.12.2011
sounds yummy!
Qui on 7.12.2011
my mouth is literally watering… looking forward to trying this really soon!!
Dave on 7.12.2011
I’m picturing this with a spicy pico de gallo in the bottom, maybe with some diced ham – sort of like a ramekin Denver omelet
nikkilynn6 on 7.12.2011
This sounds amazing! Eggs, spicy tomato sauce, and goat cheese? Doesn’t get much better than that.
Alicia N on 7.12.2011
Oh how heavenly! Love this idea, thanks for sharing
Marie M. on 7.12.2011
I made an altered version this morning for breakfast, okay so I made two serving just for me. I used my favorite jar pasta sauce and substituted Mozzarella cheese for the goat cheese which I didn’t have because I don’t like it. So I imagine the taste is a bit milder than your version but still delicious. I overcooked the first serving so of coarse I had to fix another just to make sure. The runnier (?) version was best and I will definitely do this again only next time I might share.
Darlene on 7.12.2011
Can’t wait to try this recipe. How about runny eggs on pizza??
Our favorite pizza at Tutta Bella in Seattle called the Gioia — evoo, fresh mozzarella, two eggs, prosciutto crudo, arugula, shaved reggiano! Delicious
Heather (Heather's Dish) on 7.12.2011
i had never been a fan of runny eggs until this year…and this sounds like the perfect thing to fuel that addiction. looks amazing!
Laurie - Simply Scratch on 7.11.2011
This is so my kind of breakfast!
Wanda on 7.11.2011
I love you! For sure I’ll be making this for everyone I enjoy spending time with!
Ann on 7.11.2011
ABSOLUTELY fabulous! Some of my favorite ingredients all together in one happy cup!
Alexandra on 7.11.2011
Shakshuka is what I was thinking, too! When made in a pan, and minus the goat cheese, this is a variation of the Middle Eastern breakfast dish. Hot & spicy, that’s what we like!
AGinTO on 7.11.2011
This has SATURDAY MORNING written all over it!
Do you think it would bake equally fast if I prepared the tomato sauce the night before and refrigerated it? I’m thinking Saturday morning would move so much faster if I didn’t have to cook the sauce from scratch at the same time…
Robin in SC on 7.11.2011
This reminds me of a recipe called “Eggs in Purgatory”, but with goat cheese, which I love. Sounds like dinner!
VADEPAN on 7.11.2011
Simple and great at the same time!!!!!Your photos are beatiful!!!!
Jamie on 7.11.2011
This looks so good! I can’t wait to try it.
Katrina on 7.11.2011
This is so creative! Love this idea. Thanks for making this
niccinoodle on 7.11.2011
This is going to be breakfast for me and my family sometime SOON! wow!!!!
Kathleen on 7.11.2011
Oh, you may think you have shared a lovely recipe to make for family for friends. But you are wrong.
This recipe is perfect for a non-cooking single person like me. I’ll prep the tomato sauce in advance and then assemble a portion as needed. I’ll pop it in the toaster oven to cook while I do other things, like reading this website. Thanks for sharing!
Meg @ Adventures as a Small Town Mom on 7.11.2011
Looks wonderful! I totally have to make this. Good thing my hubs doesn’t like runny eggs – that means more for me
Linda Day on 7.11.2011
The photography in this post is wonderful. I can almost smell the sauce and would have poked the egg w/toast myself to get the yolk running it’s delishishness into the cheese and sauce … excuse me, I am off to the kitchen. :o)
Heather of Kitchen Concoctions on 7.11.2011
Yes, a runny egg is so tasty! I can’t wait to try this; I’m thinking this would be perfect for brunch.
Mrs C on 7.11.2011
Oh wow…this is just beautiful!! Why does food look so pretty all the time? And delicious!! This has been saved to make! Thanks lady from A Cozy Kitchen!
Abby on 7.11.2011
I definitely subscribe to the same theory about egg yolks. I also love tomato sauce. I think I’ll have to give this recipe a try.
missinthekitchen on 7.11.2011
Looks delicious, never had anything like it!
Lori Haase on 7.11.2011
YUM! Can’t wait to try this!!!
Christi on 7.11.2011
Yum! Almost like a simple version of shakshuka.