Looking for a healthy breakfast that’s easy to make and full of flavour? This tomato baked eggs and ham recipe delivers a satisfying, protein-packed start to the day. Baked eggs nestled in a chunky tomato sauce with ham and fragrant herbs make a comforting weekend breakfast that will keep you full until lunch. Below you’ll find the full recipe with clear instructions, timing guidance and useful tips for the best results.
Why you’ll love this recipe
This dish is a delicious alternative to boiled or scrambled eggs. The tomato base reduces to a rich, slightly chunky sauce, which pairs perfectly with slices of ham and a gently baked egg on top. Garlic and basil add warmth and aroma, while a touch of sugar balances the tomatoes. It’s simple to prepare, hearty and ideal for a relaxed weekend morning.
I’ve made this many times and it’s an easy, reliable recipe to add to your breakfast rotation.
Ingredients
Here’s what you need for two servings, plus notes on substitutions and choices.
- Oil – Vegetable oil is neutral and affordable, but use olive oil, sunflower or melted butter if you prefer.
- Garlic – One large clove, minced. Use two small cloves if that’s what you have.
- Tomatoes – One 400g (14 oz) tin of chopped tomatoes. I like a slightly chunky variety for texture.
- Basil – Dried basil is convenient; if using fresh, finely chop 1–2 tablespoons and stir in off the heat.
- Sugar – A pinch (1/2 tsp) helps balance acidity in the tomatoes but is optional.
- Ham – 2–3 slices, cut into strips. Prosciutto, chorizo or salami can be used instead.
- Eggs – Two large eggs. If using small eggs, check cooking time as they may cook faster.
Emma’s top tips
Useful tips to get the best results:
- The pan width affects how quickly the tomatoes reduce. A wider pan reduces faster than a narrow one.
- Taste and adjust the sauce before assembling the bowls since the oven won’t change the flavour much.
- Swap the ham for other sliced cured meats if you prefer.
- Watch the eggs toward the end of baking to reach your preferred yolk consistency.
- Serve on plates rather than handing the hot bowls directly to guests — the bowls will be very hot.
Timings
Timing breakdown to help plan your breakfast:
- Preheat oven: 15–20 minutes (you can prep while it heats).
- Chopping (garlic and ham): a few minutes.
- Tomato reduction: 10–15 minutes.
- Assembling bowls: ~2 minutes.
- Baking: 10–15 minutes, until whites are set and yolks slightly runny.
- Air fryer option: 160°C for 10–12 minutes — check toward the end for doneness.
If you like this recipe…
You might also enjoy other baked egg recipes or breakfast ideas such as thyme baked eggs or air fryer boiled eggs. Fluffy banana pancakes are another great option for a sweet breakfast treat.
Tomato Baked Eggs and Ham – Step by Step Picture Recipe
(Printer-friendly recipe card available at the end of this post)
Please note: this recipe uses UK metric and US cup measurements.
Ingredients and equipment
Serves 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 (optional)
- Salt & Pepper to taste
- 2–3 Slices of Ham, sliced into strips
- 2 Eggs
Essential equipment
- 2 Small ovenproof bowls
- Saucepan
- Baking tray
Instructions
1. Preheat oven to 190°C (Fan 180°C / 356°F). Lightly grease the rims and insides of two small ovenproof bowls.
2. Heat 1/2 tbsp oil in a saucepan over medium heat. Add minced garlic and cook, stirring, for about 1 minute.
3. Add the chopped tomatoes (careful, it may splatter). Stir in 1 tsp dried basil, 1/2 tsp sugar (if using), and salt and pepper to taste.
4. Bring to a simmer, then reduce heat and cook for 10–15 minutes, stirring often, until the sauce thickens to your liking.
5. Place the two small bowls on a baking tray. Chop the ham into strips and divide between the bowls.
6. Spoon the reduced tomato sauce into the bowls, mixing it with the ham.
7. Carefully crack an egg on top of each bowl and season with a little salt and pepper.
8. Bake in the preheated oven for around 15 minutes, or until the whites are set and the yolks remain slightly runny. Adjust time for firmer yolks if preferred.
How to serve tomato baked eggs
Serve hot with buttered toast for dipping. For a more elaborate presentation, try asparagus wrapped in prosciutto or parma ham on the side.
How to customise tomato baked eggs
Add grated cheese before baking for a melty finish, or stir in extra ingredients like spinach, mushrooms or red peppers to boost flavor and nutrition.
FAQs
Yes. Baking eggs is a low-fat cooking method since you only need a small amount of grease to prevent sticking. Eggs are nutrient-dense and make a healthy part of a balanced breakfast.
Grease the dish, crack the egg into it, and bake until the whites are set. You can bake individually in small dishes or several at once in a larger dish. Any fat (olive oil, vegetable oil, butter) will work to prevent sticking.
No. Total time is about 35 minutes, including preheating and sauce reduction. Baking itself takes roughly 10–15 minutes.
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Tomato Baked Eggs and Ham Recipe
2
20 minutes
15 minutes
35 minutes
Healthy, hearty and delicious – a quick and easy tomato baked eggs and ham recipe perfect for weekend breakfasts.
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
- Preheat your oven to 190°C/Fan 180°C/356°F. Lightly grease the bowls. Heat a saucepan over medium heat and add the oil. When hot, add the garlic and cook for 1 minute, stirring. Add the tomatoes and stir.
- Add basil, sugar, salt and pepper. Bring to a simmer, then reduce heat and cook for 10–15 minutes until thickened.
- Chop the ham into strips and divide between the two bowls. Pour the tomato mixture over the ham.
- Crack an egg onto each bowl and season with salt and pepper.
- Place the bowls on a baking tray and bake for about 15 minutes, until the whites are set and yolks remain slightly runny.
Notes
If you prefer a more detailed visual guide, see the main post above for step-by-step pictures and extra tips.
Please note, this recipe includes both UK metric and US Cup measurements.
Serving suggestion
Serve hot with buttered toast or prosciutto-wrapped asparagus.
Tips
- Pan width affects tomato reduction time.
- Taste the sauce before baking and adjust seasoning.
- Swap ham for other deli or cured meats if desired.
- Monitor eggs during baking to achieve your preferred doneness.
- Serve on plates as bowls will be hot coming from the oven.
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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 is a general guideline and not a substitute for professional advice. Check labels for allergens where applicable.
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