Easy Tomato Baked Eggs and Ham Recipe

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Looking for a healthy breakfast? Love egg recipes? Then this satisfying tomato baked eggs and ham recipe is for YOU! Quick and easy to make, and incredibly satisfying, you’ll wonder why you never tried eggs baked in tomatoes before!! Keep reading for the full recipe, and lots of helpful tips…

A little different from a boiled egg or scrambled egg, this lazy tomato baked eggs recipe is the perfect weekend breakfast! With a chunky tomato sauce base, added ham slices, and protein packed egg, this beauty will definitely fill you up until lunch time!

Packed with plenty of satisfying and wholesome morning staples, this dish also teams up with garlic and basil to create a truly delicious breakfast recipe.

I’ve made this one more times than I can count. And I’m sure you’re going to love it too!!

How do you bake an egg?

Baking eggs is really very simple. You can bake lots together in a roasting dish, or you can bake them individually, like we’re going to do in this tomato baked eggs recipe. 

Make sure you grease the dish you’re baking the eggs in first, otherwise they will stick. And they can be a nightmare to clean off!! Any fat will work fine (think olive oil, vegetable oil, melted butter etc). Then crack an egg in, pop it into the oven, and bake until the egg whites are cooked through. It’s as easy as that!

Are baked eggs healthy?

Yes! Eggs baked in the oven is a really healthy way of cooking them. Except for a little greasing of the dish or tray you cook them in, there are no added fats or oils when you cook eggs this way. And they can be a great addition to your diet for healthy eating.

Do tomato baked eggs take long to cook?

No, these easy baked eggs are surprisingly quick to make! Just 35 minutes to be exact. And that includes preheating your oven!

You could even speed it up further by baking them in your air fryer instead.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

• Oil – I typically use vegetable oil here, as it doesn’t have a lot of flavour and isn’t very expensive. You can use whatever you have in your cupboards though.
• Garlic – I tend to use fairly large garlic cloves. If you have smaller ones, you might like to use 2 instead.
• Tomatoes – Tinned chopped tomatoes are what we’re looking for in this recipe. I like the ones that are slightly chunkier, so you get a nice bit of texture in every bite.
• Basil – Dried basil is my regular go to, as I have it in the cupboard and don’t always have fresh on hand. But if you do have fresh, by all means use it! Finely chop about 1-2 tbsp and stir it through the sauce once it’s been removed from the heat.
• Sugar – This is only added to bring out the natural sweetness of the tomatoes. You don’t have to add this if you don’t want to, but I think it makes the tomatoes really sing!
• Ham – Any ham will work great in this recipe. Simply cut it into strips and away you go!
• Eggs – Large free range are my preferred, but they can be expensive. Use whatever you have/can get. Just bear in mind, if your eggs are a little small, you may need to reduce the cooking time slightly.

Recipe tips and troubleshooting

Here are tips you’ll find helpful when making tomato baked eggs.

• The width of your pan will affect the reduction time of the tomatoes. The wider the pan the faster they will reduce, the more narrow the pan the longer it will take.
• Make sure you taste the tomatoes before loading up your bowls/dishes. The flavour won’t really change in the oven, so it’s a good time to check you’re happy with it.
• You don’t have to use ham if you don’t want to/don’t have it in the fridge. Any sliced deli or cured meats would work really well. Think prosciutto, chorizo, salami etc.
• Keep a close eye on how your eggs are doing towards the end of the cooking time. Ovens and ingredients vary, and so do everyone’s egg preferences!
• I like to serve these on plates, as the bowls themselves will be very hot when they come out the oven. This way, you’re less likely to burn your hands.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier…

• Preheating your oven will take around 15-20 minutes, but you will be doing prep during this time. So it’s not wasted!
• The only chopping is the garlic and ham. This shouldn’t take longer than a few minutes.
• Preparing the tomatoes will take about 15 minutes.
• Assembling your tomato baked eggs will only take 2 minutes.
• Oven baking them will take about 10-15 minutes.
• To save time, you can bake these in your air fryer instead. Just reduce the temperature to 160°C, and adjust the time to roughly 10-12 mins. (Remember to keep an eye on them towards the end of the cooking time, just in case.)

If you like this recipe…

…you might also like:

• Thyme baked eggs
• Air fryer boiled eggs recipe
• Eggs in clouds recipe

Tomato Baked Eggs and Ham – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients and equipment

Here is what you will need to serve 2.

Ingredients

• 1/2 tbsp Oil
• 1 Garlic Clove, minced
• 1 x 400g (14 oz) Tin of Chopped Tomatoes
• 1 tsp Dried Basil
• 1/2 tsp Sugar
• Salt & Pepper
• 2-3 Slices of Ham
• 2 x Eggs

Essential equipment

• 2 x Small Oven Proof Bowls
• Saucepan
• Baking Tray

Instructions

Preheat your oven to 190°C/Fan 180°C/356°F and lightly grease the top few centimetres of 2 small serving bowls.

Heat the oil (1/2 tbsp) in a large saucepan over a medium heat. Then add in the garlic (1 x clove, minced) and cook for 1 minute, stirring continuously.

Now add the chopped tomatoes (1 x 400g | 14oz tin), but be careful, it will likely splatter.

Add the basil (1 tsp), sugar (1/2 tsp) and salt and pepper to taste. Then simmer for about 10-15 minutes to reduce it down for a better flavour. Stir often.

Meanwhile, place the 2 small bowls onto a baking tray. Then chop your ham (x2-3 slices) into small pieces or strips, and divide between them.

When the tomatoes are at your preferred consistency, (I like mine quite thick) pour into the serving bowls and mix with the ham.

Then carefully crack an egg (x 2) onto the top of each bowl, and top with a little salt and pepper.

Pop into the preheated oven and bake for around 15 minutes, or until the egg white is cooked but the yolk is still a little runny.

How to serve tomato baked eggs

Serve hot, with buttered toast, or air fryer breakfast potatoes. Or, for a fancier version, try serving with cooked asparagus wrapped in parma ham or prosciutto. (Which also happens to be gluten free.)

How to customise tomato baked eggs

You could sprinkle grated cheese over the top, for a gooey, melty finish. Or you could even add in additional ingredients, such as spinach, mushrooms, or red peppers for extra flavour and nutrients.

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Tomato Baked Eggs and Ham - Printable Recipe

Yield: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Healthy, hearty and delicious - this quick and easy tomato baked eggs and ham is the perfect weekend breakfast!

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Ingredients

• 1/2 tbsp Oil
• 1 Garlic Clove, minced
• 1 x 400g (14 oz) Tin of Chopped Tomatoes
• 1 tsp Dried Basil
• 1/2 tsp Sugar
• Salt and Pepper
• 2-3 Slices of Ham
• 2 x Eggs

Essential Equipment

• 2 x Small Oven Proof Bowls
• Saucepan
• Baking Tray

Instructions

1. Preheat your oven to 190°C/Fan 180°C/356°F, and lightly grease the top few centimetres of the bowls. Then heat the saucepan over a medium heat, and pour in the oil. When the oil is hot, add the garlic and cook, stirring continuously, for 1 minute. Then add in the tomatoes and stir well.
2. Next, add the basil, sugar, salt and pepper, and stir well. Bring to the boil, then reduce the heat and simmer, stirring often, for 10-15 mins. Until the tomatoes are thickened to your liking.
3. Chop the ham into strips and divide between the two bowls. Then pour the tomato mixture over the top.
4. Crack an egg on top of each one, and season with salt and pepper.
5. Place the bowls on a baking tray and bake in the oven for 15 mins. Or until the egg white is cooked and the yolk still a little runny.

Notes

Serving suggestion

Serve hot with buttered toast. Or make it fancy and serve alongside prosciutto wrapped asparagus.

Tips

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 229mgSodium: 891mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 23g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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