Italian Baked Eggs bring the cozy charm of a rustic Italian kitchen to your table in just 40 minutes. Creamy tomato sauce, infused with garlic and herbs, cradles perfectly baked eggs for a dish that’s both comforting and elegant.
The golden yolks, still slightly runny, mingle with the rich sauce, while a sprinkle of Parmesan adds a savory, nutty finish. Each bite is a harmony of velvety textures and bold, sun-kissed flavors.
This recipe is a breeze to prepare, with just 25 minutes of prep and 15 minutes of baking. The aroma of simmering tomatoes and fresh basil will fill your kitchen, promising a meal that’s as satisfying to make as it is to eat. Serve it with crusty bread to soak up every last drop of sauce for a truly indulgent experience.
Ingredients for Italian Baked Eggs
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon hot chile flakes (adjust to taste)
- 1 tin (14 oz/400 ml) crushed tomatoes
- 8 large eggs
- 1/4 cup grated cheddar or Parmigiano Reggiano (or a mix of both)
- Shredded fresh basil, for garnish
- Salt and pepper, to taste
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Place a skillet (preferably cast iron) on the stove over medium heat. Add the olive oil and heat until hot.
- Sauté the chopped onion, garlic, and chile flakes until softened and lightly browned, about 8 minutes.
- Add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Turn off the heat. Divide the sauce into individual oven-safe dishes (or keep it in the skillet for one large dish).
- Crack the eggs one by one into the dishes, spacing them evenly. Sprinkle the grated cheese over the top and season with salt and pepper.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny (adjust time for firmer yolks).
- Remove from the oven and let sit for 3 minutes.
- Sprinkle with fresh basil and serve with toasted bread on the side. Enjoy!
Perfect Pairings: Serving Suggestions
Italian Baked Eggs are a versatile dish that pairs beautifully with a variety of sides. Serve with toasted crusty bread for dipping into the runny yolks and rich tomato sauce.
For a heartier meal, add a simple mixed green salad dressed with olive oil and balsamic vinegar. If you’re feeling adventurous, a side of roasted vegetables or grilled sausages can elevate this dish to a full brunch or dinner spread.
Customize It: Recipe Variations
Make this recipe your own by experimenting with different ingredients. Swap the cheddar or Parmigiano Reggiano for goat cheese or feta for a tangy twist.
Add spinach or kale to the sauce for extra greens, or toss in some sliced mushrooms for an earthy flavor. If you prefer a spicier kick, increase the amount of hot chile flakes or add a dash of hot sauce before baking.
Quick Tips: Time-Saving Hacks
To save time, prepare the tomato sauce in advance and store it in the fridge for up to 2 days. When ready to cook, simply reheat the sauce, crack in the eggs, and bake. Use pre-chopped onions and garlic from the store to cut down on prep time.
If you’re short on oven space, consider cooking the eggs on the stovetop by covering the skillet with a lid and simmering until the eggs are set to your liking.
Kitchen Essentials: Equipment Guidance
A cast iron skillet is ideal for this recipe, as it retains heat well and can go straight from stovetop to oven. If you don’t have one, any oven-safe skillet or baking dish will work. For individual servings, use ramekins or small ovenproof dishes.
A microplane grater is perfect for finely grating cheese, and a wooden spoon will help you stir the sauce without scratching your skillet.
Leftover Love: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can overcook the eggs. If you’re reheating individual portions, cover the dish with foil to prevent the cheese from drying out.
Italian Baked Eggs
Equipment
- skillet (preferably cast iron)
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion coarsely chopped
- 3 cloves garlic thinly sliced
- 1 teaspoon hot chile flakes
- 1 tin tomatoes crushed (14oz/400ml)
- 8 large eggs
- 1/4 cup grated cheddar or Parmigiano Reggiano
- Shredded basil
- Salt and pepper
Instructions
- Place a skillet, preferably cast iron, on the grill over medium heat.
- Add the oil and heat until hot.
- Saute chopped onion, garlic, and chile flakes and cook until softened and light brown, about 8 minutes.
- Add the crushed tomato and bring to a simmer. Cook for about 10 minutes.
- Turn off the heat and divide the sauce into your separate dishes (if you want you can always make one big egg dish and cook them in the skillet you cooked the sauce in).
- Crack the eggs one by one into your dishes.
- Sprinkle over your grated cheese and season with salt and pepper.
- Cook at 400°F (200°C) for around 12-15 minutes or until as set as desired. I like it when the whites set but the yolks are still quite runny.
- Remove the pan from the oven and let them sit for 3 minutes.
- Sprinkle with fresh basil and serve with some toasted bread on the side. Eat and enjoy 🙂
