By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
229 cal · 35 min
Individual Baked Eggs with Tabasco
Recipe GLPRba2bbfd690f356
Tender baked eggs nestled in a vibrant, spiced tomato sauce infused with fresh basil and a kick of Tabasco. The egg whites set to a silky texture while the yolk remains perfectly runny, creating an ideal dipping sauce for toasted brioche. A sophisticated yet simple dish perfect for breakfast, brunch, or an elegant appetizer.
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Ingredients
10 oz cherry tomatoes, pureed (about 1 10-oz container)
¼ cup fresh basil, finely chopped
½ tsp salt
¼ tsp black pepper
0.06 pinch sugar
½ tsp Tabasco Original Red Sauce
2 large eggs
brioche, sliced and toasted
Directions
Preheat your oven to 400°F.
In a medium skillet over medium-high heat, combine the pureed cherry tomatoes, salt, black pepper, chopped basil, sugar, and Tabasco sauce. Stir to blend well.
Simmer the tomato mixture for approximately 15 minutes, stirring occasionally, until the sauce thickens and excess moisture evaporates. The sauce should reduce by about one-third and develop a rich, concentrated flavor.
Divide the warm tomato sauce evenly between two individual oven-safe ramekins or small baking dishes.
Carefully crack one egg into the center of each ramekin, allowing the egg to rest gently on top of the tomato sauce.
Place the ramekins in the preheated oven and bake for 12–15 minutes, until the egg whites are set and opaque but the yolk remains soft and slightly runny. Egg whites should reach 160°F for food safety.
Carefully remove the hot ramekins from the oven using oven mitts. Allow them to rest for 1–2 minutes before serving to prevent burns.
Serve each ramekin immediately alongside warm, toasted brioche slices for dipping into the rich tomato sauce and runny yolk.
Comments
This is a quick weeknight dish that delivers on its timing: eight minutes of actual prep and twenty minutes in the oven is honest, and cherry tomatoes, basil, eggs, and Tabasco are all stocked at every major Charlotte grocery (Harris Teeter, Food Lion, Kroger, Walmart). The real cost driver is brioche, which runs three to four dollars a loaf and yields only one serving's toast per loaf, pushing the per-serving cost to around $6.50 if you buy a fresh loaf. It reheats poorly—the eggs toughen and the brioche goes stale—so this is a same-day brunch, not a meal to plan around. For two people on a weekend morning it works, but the brioche expense and single-use nature keep it from being a rotation staple.
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