Tomato and Mozzarella Baked Eggs

Need a quick dinner? As long as you have diced tomatoes, fresh mozzarella cheese, eggs, and any fresh herbs on hand, you can make this in a flash!

Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. unsalted butter
  • 2 medium shallots, peeled and chopped
  • 6 garlic cloves, minced
  • 3 orange or yellow bell peppers, seeded and chopped
  • 1 cup chopped mushrooms
  • 1 can (14.5 oz.) diced tomatoes, lightly drained
  • 2 Tbsp. fresh oregano leaves
  • 1 1⁄2 Tbsp. chopped fresh rosemary
  • 1⁄4 cup chopped fresh basil leaves
  • 1 tsp. chili powder
  • 1 cup full-fat ricotta cheese
  • 5 large eggs, room temperature
  • 1 cup shredded Parmesan cheese
  • 4 oz. fresh mozzarella cheese, diced


  • Heat the butter in a large cast-iron skillet over medium-high heat. Add the shallots, garlic, peppers, and mushrooms. Cook until softened and almost caramelized, about 6 to 8 minutes.
  • Stir in the tomatoes, oregano, rosemary, basil, and chili powder. Reduce heat to medium-low and cook another 10 minutes, or until the mixture starts to thicken a bit.
  • Preheat oven to 400°F.
  • Place five dollops of ricotta cheese over the tomato mixture. With a large spoon, create a well in each mound of ricotta. Crack an egg over each, careful not to let it run into the tomato mixture. Sprinkle with cheeses.
  • Bake for about 15 minutes (yolks will be slightly runny).