Italian Baked Eggs
Shaziya
Italian Baked Eggs bring the cozy charm of a rustic Italian kitchen to your table in just 40 minutes.
This recipe is a breeze to prepare, with just 25 minutes of prep and 15 minutes of baking.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
- 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
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 🙂
Keyword baked eggs, breakfast recipe, Parmesan cheese, tomato sauce