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Learn how to make my Italian Baked Eggs recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
By Gemma Stafford | | 75
Last updated on March 20, 2024
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Start your week off right with the final episode of my Bold Baking Breakfast limited series. In this week’s episode I’ll show you how to make Italian Baked Eggs which are a perfect addition to a special event like Mother’s Day Brunch or for any occasion. So let’s get Bold Breakfast Baking!
Watchmore Bold Baking Breakfast Episodes:
- Best Buttermilk Pancakes
- Best Ever French Toast
- Homemade Cinnamon Rolls
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Italian Baked Eggs
4.85 from 26 votes
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Learn how to make my Italian Baked Eggs recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
Author: Gemma Stafford
Servings: 8
- Breakfast
- Gluten Free
- Cheese
- Frying Pan
- Oven
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Learn how to make my Italian Baked Eggs recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
Author: Gemma Stafford
Servings: 8
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion coarsely chopped
- 3 cloves garlic thinly sliced
- 1 teaspoon hot chile flakes
- I tin (14oz/400ml) tomatoes, crushed
- 8 large eggs
- 1/4 grated cheddar or Parmigiano Reggiano
- Shredded basil
- Salt and pepper
Instructions
Place a skillet, preferably cast iron, on the grill over medium heat. 2. 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 seperate 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 the your dishes. Sprinkle over your grated cheese and season with salt and pepper.
Cook at 400oF (200oC) 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 🙂
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Riham Ramadan
6 years ago
Tried it today wooooww ????????????????
Just added a lil paprika to the onions and garlic in the beginning
Added 1 tblsp of tomato paste along with the crushed tomatoes
And added mozzarella along with the cheddar
It was a savory breakfast dish ????????
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Eleni Christoforatou
3 years ago
Where I come from in Greece, we finished the sauce and then, added the eggs in the pan to be cooked with the sauce. Crumbled feta cheese can be added or it can be served as a side dish to go with the eggs. In other places of Greece, they mix the eggs in the sauce like tomato sauce scrabbled eggs with feta but in my family,the eggs were cooked whole like you did. An amazing summer dish bringing up family memories from my childhood.
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RF74
4 years ago
Hi Gem, again, hope you’ll feel better.
I microwaved potatoes like how you cook sweet potatoes in a mug. Then I mixed eggs, cooked bacon and green onions. Microwaved until they’re cooked. Around 6 to 7 minutes. Then topped with cheese and broiled them until golden brown. So it was a combination of your two recipes. As always, my family enjoyed this so much!
You’re my inspiration for more and more now! Mahalo!
krstysj
5 years ago
Hi Gemma,
My friend gave me this recipe, it was so delish!! I loved the spice it brought as well. Thanks Hope you post some more breakfast dishes <3
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Sami
1 year ago
Gemma..this was delicious. Made it for brunch and used your ciabbata bread I make all of the time as toast for dipping.
Thankyou
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Laura Franceschini
3 years ago
Hello Gemma, have you ever tried milk instead of sugar for the acidity of tomatoes? Give it a try and let me know! (Secret tip from italian chefs….). Thank you for this recipe!
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Daniyal Khizar
3 years ago
Hi Gemma,
The Marinara Sauce In This Recipe Is SO Versatile. I Used It For Pizza And I Made Homemade Crushed Tomatoes For It. Great Recipe!!
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Tracie Rye
4 years ago
Hi Gemma. How long can the marinara be kept in the fridge?
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Binaifer
5 years ago
Hi Gemma,
Can I use fresh tomatoes instead of the canned ones? How many medium sized ones would I need do you think?
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corina
5 years ago
thats a amazing breakfast , tasted delicious.
didnt knew you bin doing breakfast series..now got a lot ideas .great job ty Gemma
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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