Baked Eggs in Yellow Tomato Sauce with Mixed Herbs and Goat Cheese




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Baked Eggs in Yellow Tomato Sauce with Mixed Herbs and Goat Cheese ~ the eggs are baked in a quick tomato sauce made with yellow tomatoes.  The recipe is below,  but you hardly need it.  Just a quick rough chop, 10 minutes of cooking, and then it gets blended smooth.  You only need a little salt and a clove of garlic to accent the fresh tomato flavor.

I ladled some sauce in the bottom of a small baking pan and put it in the oven.  I turned the oven to 375 and by the time it got to temperature, the sauce was spurting and spitting.

Take three eggs and pre-crack them into little cups so you can gently lay them in the hot sauce.  Spoon some goat cheese around the eggs, sprinkle with salt and pepper and pop back in the oven for about 15 minutes.


After you take them out, scatter your favorite fresh herbs over the eggs and serve hot, with crusty bread.

For the unusual yellow tomato sauce I use pretty heirloom tomatoes.  Any variety will do, but I love this bright yellow color.

Simply give them a rough chop and puree them up.  I kept it simple with a little extra virgin olive oil and garlic.  The flavor of the fabulous tomatoes really shines through.

 

Simple 15 Minute Fresh Tomato Sauce
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Simple 15 Minute Fresh Tomato Sauce

Ingredients

  • 2 lbs ripe yellow tomatoes
  • 1/4 cup olive oil
  • 1 large clove garlic, shopped 
  • salt to taste

Instructions

  1. Rough chop the tomatoes.  Heat the oil in a pan and add the garlic and tomatoes.  Cook for about 10 minutes until the tomatoes just begin to break down.
  2. Blend in a food processor until smooth.  Season to taste with salt.
  3. Refrigerate until needed

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10 Comments

    Leave a Reply

  • Reply
    Erin R.
    October 10, 2018 at 1:27 pm

    I LOVE fresh tomatoes and breakfast is my favorite meal to cook. I love making a big brunch on Sundays. I’m going to try this will a hash brown ‘crust’ on the bottom and make it like a tart or pie.

    • Reply
      Sue
      October 10, 2018 at 1:38 pm

      When should I be over?? ;)

  • Reply
    Aidann GreenWolfe
    January 25, 2014 at 4:49 pm

    I have whole home-canned tomatoes from last summer and this is just the type of recipe I was looking for. I’m thrilled! I’m going to make this tonight. Thank you for the simple sauce recipe, sounds like it will really highlight the bright flavor of the tomatoes. It looks amazing.

    • Reply
      Sue
      January 25, 2014 at 5:13 pm

      Thanks Aidann, I hope you like it…you’re inspiring me to make it again!

      • Reply
        Aidann GreenWolfe
        January 25, 2014 at 6:47 pm

        I just want to say this is seriously the best thing I ever ate! :) WOW! The flavors are so wonderful! This made me very happy!

      • Reply
        Aidann GreenWolfe
        December 3, 2015 at 5:21 pm

        Over the last few years I’ve made this dish quite a few times. It’s a favorite. I recently made it as an appetizer along with a chickpea flour and olive flat bread. It was a big hit. Just wanted to let you know. :)

        • Reply
          Sue
          December 3, 2015 at 6:09 pm

          Thanks soooo much Aidann — this is a real ‘sleeper’ of a recipe, I don’t think it gets too much attention, and I so appreciate your feedback. Your bread sounds fantastic, I’d love to try that!

  • Reply
    Bites from life with the barking lot
    August 23, 2012 at 2:06 pm

    Your photographs are stunning! I love eggs in any form and this looks like great comfort food.

  • Reply
    Linda in Waterloo, Ontario
    August 21, 2012 at 5:24 pm

    This looks really delicious! Is there a “print” button somewhere that I’m not seeing? Would love to put this in my recipe book to try sometime.

  • Reply
    Velva
    August 20, 2012 at 6:27 pm

    This totally rocks. I can appreciate tomatoes and eggs. It has never occurred to me to use yellow tomatoes. This is a perfect partner to the yellow yolks. I love it!

    The photos really are very nice too.

    Velva