Gluten Free Eggs Baked in Tomato Sauce

Gluten Free Eggs Baked in Tomato Sauce Recipe

I have heard that there are people who plan out a whole week’s menu in advance, shop for all the food they need, do their prep work ahead of time, and are essentially ultra-organized.

I am not one of those people.

That is why I rely on “pantry cooking” – whipping something up from what is in the pantry, fridge, and freezer. As long as I have a few staples on hand, I know I will never go hungry.

This Gluten Free Eggs Baked in Tomato Sauce recipe is one of those “I’m hungry, I have people to feed, I haven’t seen the inside of a grocery store in a week, and I need to make something for dinner” meals. Easy, fuss free, and yet delicious – does it get much better than that?

Recipe Notes: I used pastured, cage free eggs (Nature’s Yoke), half a jar of Classico Tomato and Basil Pasta Sauce (all their red sauces are gluten free and the tomato basil is sugar free as well), a can of diced tomatoes which I always have on hand, along with other staples such as olive oil, onions, and garlic. If you are dairy free, simply omit the Parmesan. Serve with some gluten free French bread to sop up all the yumminess.

Gluten Free Eggs Baked in Tomato Sauce

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Gluten Free Eggs Baked in Tomato Sauce
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Gluten Free Eggs Baked in Tomato Sauce Recipe

Prep Time10 mins
Cook Time31 mins
Total Time41 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 215kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 (15 ounce) can diced tomatoes
  • cups tomato sauce
  • Kosher salt
  • Black pepper
  • 8 large eggs
  • ¼ cup Parmesan cheese grated - optional


  • Preheat oven to 350 degrees.
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.
  • Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets. Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper. Sprinkle the Parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.


Nutrition Facts
Gluten Free Eggs Baked in Tomato Sauce Recipe
Amount Per Serving
Calories 215 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 331mg110%
Sodium 708mg30%
Potassium 465mg13%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 14g28%
Vitamin A 920IU18%
Vitamin C 8.7mg11%
Calcium 142mg14%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Corn Free Eggs Nature's Yoke Optionally Dairy Free Parmesan Cheese Tomatoes
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