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Baked eggs with tomato and goats cheese recipe

Baked eggs with tomato and goats cheese recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

This is a delicious bunch dish of baked eggs with tomato, goats cheese and basil. Lovely with toasted bread!

1 person made this

IngredientsServes: 1

  • glug of olive oil
  • 2 eggs
  • 1 tomato, cubed
  • 20g goats cheese, crumbled
  • 4 basil leaves, finely chopped
  • salt and pepper, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat the oven to 200 C /Gas 6. Grease a small oven dish with some olive oil.
  2. Break the two eggs into the oven dish. Arrange the tomato, goats cheese and basil on top; sprinkle with salt and pepper.
  3. Bake in the preheated oven for about 15 to 20 minutes, or a little longer if you want the egg yolk completely cooked.

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Shakshuka (Middle Eastern Baked Eggs)

The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven. However, bread for dunking/mopping is not optional!

Ingredients For Tomato and Goat Cheese Fritatta Recipe

To make this dish at home yourself, here are some of the key ingredients you will need:

  • Eggs: The base of any good frittata is the eggs. I always buy large eggs and if you can find them fresh from the farm, it can make your frittata something really special.
  • Fresh herbs: This recipe calls for fresh basil, chives, and parsley but you can use any fresh herbs you like or have on hand. Think fresh dill, cilantro, oregano, or thyme. If you don't have fresh, dried herbs will work as well. Just remember you won't need as much.
  • Cherry tomatoes: When tomatoes aren't in season, I always reach for cherry tomatoes since I find they usually have the best flavor. However any tomatoes will work and you could use diced canned tomatoes in a pinch. Just drain them first.
  • Crumbled goat cheese: Goat cheese adds this amazing tanginess and creaminess to this baked frittata but any cheese will work. Consider mozzarella, a sharp cheddar, some herbed goat cheese, or a pungent cheese like Swiss or Gouda.

Please note: To get all of the measurements for the ingredients along with the full set of instructions, please scroll down to the recipe card at the bottom of this post!

Portobello Baked Eggs with Sundried Tomatoes & Goat Cheese

Elegant, easy, and 20 minutes from refrigerated ingredients to table? I have a new go-to favorite for a vegetarian main dish for one, or for more, that only requires 4 ingredients. These Portobello Baked Eggs with Sundried Tomatoes and Goat Cheese are so flavorful that you won’t want to share.

I rarely pick up sundried tomatoes because I find them acidic. I took a chance at Trader Joe’s, where they are packed dry instead of in oil, and found them to be mildly tangy and enjoyable (picture). Now I am daydreaming this flavor combo with goat cheese into pastas, salads, and more.

Baked Eggs With Goat Cheese And Tomato Sauce

Have you ever gone to a restaurant and tried a dish that stayed with you? The flavors, the aroma, the texture.. I had this experience a few weeks ago and ran home to recreate it. This delicious dish consists on baked eggs in a homemade tomato sauce and creamy goat cheese. I love eating it by the spoonful. It feels creamy, tangy and so decadent. One cannot imagine it’s an egg dish.

Making this dish is super simple. No special tools or long hours cooking needed. That’s why it’s perfect for a quick brunch or dinner. Serve it alongside a crusty bread and get ready to tantalize your palate with an amazing array of flavors and textures. The tomato sauce really brings everything together.

You can choose to make it a big skillet for company or serve it in individual portions. If you loved the Eggs En Cocotte I made a few months ago, you will fall in love with these Baked Eggs With Goat Cheese And Tomato Sauce. It’s kind of a milder Shakshuka.

See how beautiful the different colored eggs are?

If you’ve been following me on Instagram. You may have noticed that I’ve been traveling New England during the summer. Right now I am in Vermont and I am using their local items to prepare this dish. Last week I went to the Farmer’s Market and found a lady selling these beautiful colored eggs and immediately bought a dozen. Upon cracking them, I noticed that the yolks had an intense almost orange color and since I wanted to re-create a recipe that I ate previously in a restaurant, it was a match made in heaven.

I hope you can try these delicious Baked Eggs With Goat Cheese And Tomato at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Baked Frittata With Potatoes, Mushrooms, Tomatoes & Goat Cheese

Having four chickens, we have a regular supply of fresh eggs which is wonderful and one of the things I truly love about our time each year in Umbria. There are days however, if I haven’t been in the kitchen baking that our egg dispenser in the refrigerator is literally over flowing. On those days, I throw together what I call my “refrigerator” frittata, and I make a big egg frittata full of whatever vegetables I have on hand in the fridge at the time. This frittata includes potatoes, mushrooms, tomatoes, and goat cheese and is filling enough to be a light summer entree, or an every day lunch. The potatoes help to make this frittata really filling, so I could easily enjoy a big slice for dinner served with a big crisp salad and fruit.

I recently bought this gorgeous hand painted casserole dish in Deruta that I wanted to use for my frittata so I baked the frittata rather than using the stove top to partially cook it as I usually do. Feel free to use whatever vegetables you have on hand as that is why egg dishes such as this one are so great. You can use your leftovers, fresh eggs, and create something new and delicious! My hens are still pretty young so my eggs are probably medium to small large in size. If you have large or extra large eggs, simply use one or two less.

How to Make a Zucchini, Goat Cheese and Tomato Frittata:

Making this recipe is super easy! All we do is&hellip

  1. Preheat the oven and saute the vegetables in a skillet.
  2. Whisk together the eggs and goat cheese in a bowl.
  3. Transfer the sauteed veggies to a casserole dish or oven-safe baking dish of choice.
  4. Pour the egg/goat cheese mixture over the sauteed vegetables.
  5. BAKE!

I know what you&rsquore thinking: this looks like a frittata cake, as it&rsquos made smack dab in the middle of a cake pan. Fret not, my friends: you can also use a cast iron (or oven-safe) skillet, casserole dish, or pie pan.

I simply used a 10-inch cake pan to change up my ush frittata aethetic. Savory egg cake bake? I&rsquoll eat the whole thing!

Tomato, Arugula and Goat Cheese Frittata

The sharp flavor and dark green color of arugula are a clue to the powerful nutrients it contains. Here it stars with cherry tomatoes and a modest amount of goat cheese in an easy frittata that makes a hearty yet healthy brunch entrée.

Tomato, Arugula and Goat Cheese Frittata

1 cup (8 fl. oz./250 ml) low-fat milk

Salt and freshly ground pepper

4 oz. (125 g) soft goat cheese, crumbled

1/4 cup (2 fl. oz./60 ml) olive oil

2 cups (12 oz./375 g) cherry tomatoes, halved

4 cups (4 oz./125 g) arugula, coarsely chopped, plus 1/2 cup (1⁄2 oz./15 g) whole leaves

Extra-virgin olive oil for drizzling

Preheat an oven to 375°F (190°C).

In a bowl, whisk together the eggs and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.

In a 10-inch (25-cm) fry pan over medium heat, warm the olive oil. Add the garlic and sauté until light golden, about 1 minute. Add the tomatoes and sauté until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix.

Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden-brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes.

Sprinkle the frittata with the arugula leaves and drizzle with the extra-virgin olive oil. Cut into wedges and serve immediately. Serves 4 to 6.

Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day , by Kate McMillan.

How to Make Goat Cheese Pasta

The preparation on this is simple, you will gather all of your ingredients and then assemble them in a bake-proof dish. It works best to put the goat cheese in the center and then spread your tomatoes all around it. While that is baking you can make the pasta – you can use any type your family enjoys – cook until al dente so that the sauce will absorb into the pasta

. Once baked and completed melted, the tomatoes will burst and form a sauce that you can mix your pasta into. Top with garnish of your choice and it’s ready to serve!

Baked Eggs with Bacon and Goats Cheese

1 tbsp butter
8 eggs
¼ bunch chives. chopped
¼ bunch parsley, chopped
100ml cream
12 slices or 4 rashers bacon
¼ cup sundried tomatoes
½ avocado, cut into four chunks
150g goats fetta cheese
Tabasco to taste
Salt & pepper
100g sour cream
Toast to serve


Butter four ramekins and line them with bacon around the inside.

In a large bowl, whisk together four eggs, the cream and salt and pepper until combined. Add the chopped herbs, then divide the mixture evenly into each bacon-lined ramekin, leaving some room at the top (ramekins should be about half-filled).

Into each ramekin, add the goats cheese, avocado, sundried tomatoes, tabasco sauce, then crack an egg on top of each ramekin.

Place into the pre-heated oven at 110°C for 8-12 minutes, until the whites have cooked.

Serve with a little sour cream and toast. Perfect breakfast!

Watch the video: Καγιανάς Στραπατσάδα. Άκης Πετρετζίκης (January 2022).