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Baked/Shirred Eggs


I often get asked, what’s your favorite ingredient?  That’s a toughie.  I’m partial to automatically (and most enthusiastically) exclaiming my allegiance to butter or bacon, but not far behind is the humble egg.  Experts ping pong back and forth on whether or not they’re good for you, but my loyalty to the egg remains firm.

Legend has it that a chef’s hat held as many folds as s/he knew how to cook an egg, a 100-fold hat being reserved only for the heads of the most knowledgeable culinary experts.

Eggs are affordable, versatile, convenient, and yummy!  Not to mention, they’re high in protein and have 13 essential nutrients.

Fresh eggs are the best and lend themselves beautifully in everything from my quiche and steak & eggs to bibimbap!

I’m fairly unhappy when my fridge doesn’t hold any eggs and with an abundance of them, (they had a mega-super-deal on organic eggs this week) I was happy to whip up another satisfying egg based dish.

Smothered with hot, gooey cheese, the yolks underneath are still rich and runny, spilling it’s butteriness onto a bed of robust, herbed tomatoes, happily pooling with more cheese.

(Fyi, I had mine for breakfast, but paired with a salad and some rustic bread, it would also make for an amazing supper)!

What else can you make with eggs?

  • My favorite breakfast sandwich: Bacon, Egg, and Jam (crazy yes, but crazy good)!
  • Omurice/Fried Rice
  • Soft Boiled, paired with Asparagus and Cheese (another one of my fave ways to eat Eggs)
  • Frittatas
  • Crepes
  • Spanish Tortilla
  • Deviled Eggs
  • Eggs Benedict/Poached Eggs
  • Soft Scrambles
  • Custard/Zabaglione
  • Herbed Egg Sandwiches
  • Eggs in a Hole/Egg Nests
  • Breakfast Soufflé/Casserole
  • French Toast/Bread Pudding/Strata
  • Huevos Rancheros
  • Egg Drop Soup
  • Croque Madam
  • Eggs Sur le Plat
  • Steamed Eggs
  • Loco Moco
  • Cheesecake/Flan
Baked Eggs {Shirred Eggs}
Prep time

Cook time

Total time



  • 1 tb olive oil {not extra virgin}
  • 2 cloves minced garlic
  • 1 ts thyme (or basil)
  • ½ ts crushed red pepper
  • 12 oz crushed tomatoes (I like San Marzano)
  • Salt and pepper
  • 1 bay leaf
  • 2 ts sugar (or ½ c diced carrots)
  • Eggs (as many as you like)
  • 2 tb cream
  • ¼ c parmigiano-reggiano
  • Slices of fontina, gruyere, mozzarella, etc
  • Fresh tomatoes, toast, parsley

  1. In a heavy bottomed pot, slicked with oil, soften your garlic, herbs, and pepper flakes.
  2. Slowly add in your tomatoes, season, tuck in your bay leaf and simmer for 15-20 minutes.
  3. Sprinkle in your sugar.
  4. Ladle in sauce on bottom of baking dish and crack as many eggs in as you want.
  5. Drizzle over cream and sprinkle over and layer with lots of cheese.
  6. Broil at 350 for 5 minutes (less or more depending on how you like your eggs).
  7. Serve bubbling with fresh, seasoned tomatoes, buttered toast points, and garnish with fresh flat leaf parsley.

Wishing you a golden delicious morning, noon, and night!


Your Squishy Monster

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