Baked Eggs in Tomato Sauce
🌿🔥 Different Plates. Same Table.
🧀 Traditional: Baked eggs with parmesan
🥦 Vegetarian: Baked eggs with tomato sauce, parmesan and avocado
🌾 Gluten-Free & Dairy-Free: Baked eggs with avocado and dairy-free Parmesan
Let me take you back to my twenties in New York City.
My best friend and I had a ritual. We would meet at this little yoga studio tucked away in lower Manhattan — a donation only place that filled up with whoever showed up that day. After class, we would walk over to Gemma at the Bowery Hotel for lunch. It was one of those beautiful New York moments — sweaty from yoga, sitting in this gorgeous restaurant, feeling like we had all the time in the world.
I was always that person scanning the menu for the one vegetarian option. But that day something caught my eye. Baked eggs. I had never had them before and I was intrigued. What arrived at the table was the most delicious, warm and completely satisfying dish I had ever eaten. Rich bubbling sauce in perfectly set eggs.
I have been making baked eggs ever since and that was years ago!
My version is ridiculously simple compared to what Gemma served that day — but honestly? It might be even better. The secret is Giotto's Caro Sugo Italian Tomato Basil Pasta Sauce from Trader Joe's. I know what you're thinking — jar sauce? But trust me on this one. It is so good it tastes like something my Italian grandmother would make. Rich, deep, perfectly seasoned straight from the jar — no extra seasoning needed, not even a pinch of salt. And the best part? No dairy. Which means everyone at my table is covered from the very start.
INGREDIENTS- SERVES 3
Base:
2 jars Giotto’s Caro Sugo Italian Tomato Basil Pasta Sauce
6 large eggs
Toppings:
1 ripe avocado, sliced
¼ cup regular parmesan
¼ cup dairy-free parmesan
To serve:
1 GF baguette, sliced and toasted
INSTRUCTIONS
Step 1: Prep the Oven
Preheat oven to 400°F. Place ramekins on a baking tray for easy handling.
Step 2: Add the Sauce Base
Spoon a generous layer of Giotto's sauce into the bottom of each ramekin — enough to cover the base completely. You want a good thick layer for the eggs to sit on.
Step 3: Add the Eggs
Carefully crack 2 eggs into each ramekin, keeping yolks intact.
Step 4: Bake the Eggs
Spoon a little extra sauce over the eggs and bake for 20–25 minutes at 400 until whites are set and yolks are just cooked to your liking.
Step 5: Toast the Bread
While the eggs are baking , warm the gluten-free baguette in the oven for the last 5 minutes until golden and crisp.
Step 6: Finish & Customize
Top ramekins with avocado and dairy-free parmesan for some, and regular parmesan for others. Serve warm with toasted baguette on the side. And a little fresh basil from my summer garden is always an extra touch!
Simple ingredients, one main dish, and small tweaks at the table make this a perfect example of one meal that works for everyone.
HELPFUL TIPS:
This recipe serves 3-4 but scales up easily — just multiply everything and the table grows with you!
Giotto's Caro Sugo Italian Tomato Basil Pasta Sauce from Trader Joe's is the secret weapon here — no cheese, no dairy, just incredible flavour straight from the jar. Check the label carefully on other jar sauces if using, as many sneak cheese in!
Runny yolks? Check at 20 minutes. Prefer fully set? Leave for the full 25-30 minutes depending on your oven.
No ramekins? No problem!! A large cast iron skillet or any oven safe dish works perfectly — just add half the sauce on the bottom, crack all the eggs in, pour the rest on top, cover and bake the same way. Bring it straight to the table and let everyone serve themselves!