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Slow-Cooked Eggs with Roasted Tomatoes and Goat Cheese Recipe


Slow-Cooked Eggs

You will have loads of roasted tomatoes left over from this recipe. Enjoy them spooned over pasta or grilled chicken breast. Or feel free to change up the filling entirely, since these eggs will taste delicious with a multitude of flavor combinations. Just be sure not to overfill the ramekins with ingredients, as you want a nice balance between the eggs and the filling.

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For the tomatoes:

  • 4 cups grape or cherry tomatoes
  • 1 tablespoon oregano
  • 2 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

For the eggs:

  • 4 eggs
  • ½—¾ cup roasted tomatoes (see above)
  • 4 tablespoons fresh soft goat cheese
  • Salt and pepper
  • 2 teaspoons fresh chives chopped, for garnish


For the tomatoes:

Preheat the oven to 300 degrees F.

Combine the tomatoes, oregano, garlic, vinegar, olive oil, and salt in a baking dish. Mix well and pop in the oven. Stir the tomatoes every 30 minutes until the tomatoes are wrinkly and soft, about 2 hours. Remove from the oven and cool.

For the eggs:

Preheat the oven to 375 degrees F. Bring a teakettle of water to a boil and set aside.

Crack each of the 4 eggs into 4 ramekins or 2 eggs each into 2 small shallow baking dishes. Garnish each egg with about 4—5 roasted tomatoes and a tablespoon of goat cheese. Sprinkle the tops with salt and pepper.

Place the ramekins in a baking dish and pour about an inch of the just-boiled water from the teakettle in the baking dish. Pop the baking dish in the oven and cook 8—10 minutes until the whites are set and the yolks are still jiggling. Remove from the oven and sprinkle a half teaspoon of chives over each egg. Serve eggs in the ramekins.