Creamy baked eggs with tomato and basil
4 Servings
Prep Time:15 min 
Total Time:30 min 



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    1. 1

      Heat oven to 180 °C fan forced.

    2. 2

      Heat a medium frypan over high heat. Add oil, onion and garlic and cook for a few minutes until softened.

    3. 3

      Add the tinned tomatoes and cook for 10 minutes until reduced and thickened. Pour into a 29 cm pie dish.

    4. 4

      Make four indents in the sauce, gently break eggs and place in the sauce. Add the cherry tomatoes on the vine and scatter over the basil.

    5. 5

      Break half the block of the PHILADELPHIA into bite size pieces and scatter over the dish. Reserve the remaining PHILADELPHIA to serve.

    6. 6

      Season with salt and pepper and place in oven to bake for 15 minutes or until whites are just set and yolks are still runny.

    7. 7

      Meanwhile mix the remaining PHILADELPHIA with pesto until combined.

    8. 8

      Remove the baked eggs from the oven, scatter with fresh basil leaves and serve immediately with toasted baguette and PHILADELPHIA pesto.


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