Italian-style baked eggs: A Mediterranean twist on a classic

Have you been in the mood to upgrade breakfast or brunch? You don’t always just need bacon and eggs separately and this Italian-style baked eggs recipe will show you how it’s done. Similar to shakshouka, these eggs are poached in a tomato and onion sauce but topped with parmesan cheese. The recipe is easy to adjust to your preferred tastes and the soft eggs with tomato sauce is a hearty meal that will keep the hunger away well into lunch.

Italian-style baked eggs tips

The tomato sauce is a simple Italian recipe with the simplest of ingredients. You’ll know the sauce is ready for the eggs when you drag a spoon through the sauce and it doesn’t immediately go back in. Add some bacon or leftover boerewors into the recipe if you want to put your South African spin on it. The chili flakes don’t make it spicy but elevate the flavours to a new level. Serve with some pan-fried toast.

ALSO READ: Baked breakfast shakshuka

Start your day with something familiar but a little bit different with this Italian-style baked eggs recipe for breakfast or brunch.

Last updated on 29 December 2022

Italian-style baked eggs recipe

5 from 2 votes

Recipe by Jessica Alberts Course: Breakfast, LunchCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Ingredients

• 2 tbsp 2 olive oil

• ½ ½ medium onion, chopped

• 3 3 garlic cloves, minced

• 2 tbsp 2 tomato paste

• ¼ tsp ¼ red chilli flakes (or substitute with paprika)

• 1 can 1 chopped tomatoes

• 1 tsp 1 salt

• 1 tsp 1 freshly ground black pepper

• ¼ cup ¼ fresh basil, chopped

• 4 – 5 4 – 5 large eggs

• ¼ cup ¼ grated parmesan cheese

• 2 wheels 2 feta cheese (optional)

Method

• Preheat oven to 180°C.
• Heat the olive oil in a large cast iron pan (or oven proof frying pan) over medium heat. Add the onions and cook until translucent, approximately 5 minutes.
• Add the minced garlic, red chilli flakes and tomato paste. Cook, stirring constantly for 1 minute. Add the tin of tomatoes and basil. Stir and allow the mixture to simmer. Reduce the heat and simmer for five 5 minutes.
• Remove the pan from the heat and add salt and pepper to taste. Using a large spoon, make a well near the edge of the pan and crack an egg directly into the well. Gently spoon some of the tomato mixture over the egg white.
• Repeat with the remaining eggs, depending how many you can fit into your pan. Top the eggs with the parmesan cheese and season with black pepper.
• Gently transfer the pan to the preheated oven and bake the eggs for approximately 8 – 10 minutes. The eggs will be ready when the egg whites are set and opaque. Do not overcook the eggs.
• Top with fresh herbs and feta cheese and serve with toasted bread.

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