Tomato-Sherried Eggs
Tomato-Sherried Eggs is a flavorful breakfast or brunch dish featuring baked eggs nestled in a savory tomato mixture with herbs and Parmesan. Its rich, tangy flavors complemented by the depth of Worcestershire sauce make it perfect for a hearty start to the day or casual weekend brunch. Ideal for serving 4 to 8 people, it pairs well with bacon, sausage, toast, or biscuits.
Ingredients
Instructions
- Combine the crumbled tomatoes, chopped parsley, Worcestershire sauce, and 1/2 teaspoon salt in a buttered 10 x 6 x 1 1/2-inch casserole dish.
- Form 8 wells in the tomato mixture.
- Crack one egg into each well.
- Sprinkle the eggs with grated Parmesan cheese and the remaining 1/4 teaspoon salt.
- Bake in a preheated oven at 375°F until the eggs are set, about 10 to 15 minutes.
- Serve with cooked bacon or sausage and toast or biscuits, if desired.
Tips & Substitutions
For extra flavor, consider adding chopped onions or bell peppers to the tomato mixture. If you're out of Worcestershire sauce, soy sauce can be a good substitute. Fresh herbs like basil or chives can enhance the dish further. Make sure to keep an eye on the eggs while baking to avoid overcooking; they should be set but still slightly soft.
Serving Suggestions
Serve the Tomato-Sherried Eggs alongside crispy cooked bacon or sausage for a hearty breakfast. Toast or biscuits are perfect for sopping up the flavorful tomato sauce. This dish pairs beautifully with a fresh Great Salad for a balanced meal. For a comforting touch, consider serving it with a side of creamy grits.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, or microwave in short intervals. Be cautious not to overheat, as the eggs can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Sherried Eggs contains roughly 85 calories, with 3g protein, 16g carbohydrates, and 1g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1786mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! If using fresh, you'll need about 3-4 medium-sized tomatoes, peeled and chopped. Just ensure to cook them down a bit to achieve a similar consistency as canned tomatoes.
How do I know when the eggs are done?
The eggs should be set around the edges but slightly soft in the center when done. They typically take about 10 to 15 minutes at 375°F. If you prefer firmer yolks, bake a few minutes longer, but watch closely.
Can I make this dish ahead of time?
Yes, you can prepare the tomato mixture ahead of time and store it in the fridge. When ready to serve, simply crack the eggs into the wells and bake. This is a great way to save time for busy mornings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).