Baked Eggs on the Go

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This recipe from The Chew is touted as a grab and go to eat --I have to disagree as you bake it in the oven and then the cup is so hot you need a potholder to eat it. I was initially only ok with it but Kevin really loved it especially dipping a slice of toast into his . Next time I will use a flatter vessel like a creme brulee ramekin with 1" edge --less sauce - also please note that it took about 5 extra minutes for egg to set up.


  • 2 tablespoons olive oil
  • 1 can San Marzano whole peeled tomatoes (28 ounces)
  • 1 clove garlic
  • 1 bunch fresh basil (torn, reserve half to garnish)
  • 4 large eggs
  • 1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
  • Kosher salt and freshly ground black pepper (to taste)

  • Preheat oven to 375ºF.
  • In the bowl of a food processor, add the olive oil, San Marzano tomatoes, garlic, and basil, and pulse to combine. Season with salt and pepper. Place 4 cappuccino cups on a baking sheet. Evenly divide the sauce among the cups. Crack one egg into each cup. Top with the Parmigiano-Reggiano. Place in the oven to bake for 12-16 minutes. Top with basil and Parmigiano-Reggiano to serve.
  • Tip: Perfect dish to use leftover marinara sauce!

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