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Italian Baked Eggs

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Italian Baked Eggs are a savory, comforting breakfast or brunch dish that features eggs baked in a rich, flavorful tomato sauce, seasoned with aromatic herbs, and topped with melted cheese. This dish brings the flavors of Italy straight to your kitchen with its combination of fresh ingredients like tomatoes, garlic, basil, and mozzarella. Whether you’re serving it for a weekend brunch or a light dinner, Italian Baked Eggs are the perfect way to start or end the day with something both nutritious and delicious.

Ingredients

Scale
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, or 2 cups fresh tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)
  • Crusty bread, for serving (optional)

Ingredient Highlights

  • Eggs: The star of this dish, eggs provide protein and a satisfying richness. Baking them in the sauce allows the yolks to remain runny or cooked to your preference.
  • Tomatoes: The tomatoes form the base of the sauce and are packed with vitamins and antioxidants. You can use fresh or canned tomatoes, depending on availability.
  • Cheese: Mozzarella melts beautifully, creating a creamy texture, while Parmesan adds a salty, nutty finish.
  • Herbs: Oregano and basil infuse the sauce with classic Italian flavors, creating the perfect backdrop for the eggs.

Instructions

Prepare the Tomato Sauce:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a small baking dish or individual ramekins with olive oil to prevent sticking.
  2. Cook the Onion and Garlic: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  3. Make the Sauce: Add the diced tomatoes (with juices) and tomato paste to the skillet. Stir in the dried oregano and basil. Season with salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.

Assemble and Bake:

  1. Assemble the Dish: Pour the tomato sauce into the prepared baking dish or divide it evenly into individual ramekins. Make 4 small wells in the sauce with the back of a spoon.
  2. Add the Eggs: Crack one egg into each well, being careful not to break the yolks. Sprinkle the shredded mozzarella and grated Parmesan evenly over the sauce and eggs.
  3. Bake the Eggs: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (or cooked to your preference). Keep an eye on the eggs to ensure they don’t overcook.

Serve:

  1. Garnish and Serve: Remove the dish from the oven and garnish with fresh basil leaves, if desired. Serve with crusty bread for dipping into the sauce and eggs. Enjoy immediately.

Nutrition

Find it online: https://herbites.com/italian-baked-eggs/