Italian Baked Eggs

prep time

15 minutes

cook time

58 minutes

servings

6
Serve this egg dish with thick, crusty toast to soak up all of the delicious egg yolk and yummy marinara. A beautiful dish for brunch, breakfast or breakfast for dinner!

ingredients

Marinara Sauce
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 cup grated Romano cheese
2/3 cup grated Parmesan cheese
Salt and black pepper to taste
Baked Eggs
1 1/2 cups Marinara Sauce, recipe above
12 eggs
1/2 cup shredded gruyere cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
1/4 cup fresh chopped basil

instructions

Marinara Sauce
  • Heat oil in large saucepan over medium heat. Add garlic and onion and sauté until tender.
  • Stir in crushed tomatoes, oregano basil, cheeses, salt and black pepper. Reduce heat to low and simmer for 40 minutes to blend flavors.
  • Marinara can be made ahead up to 3 days in advance.
Baked Eggs
  • Preheat oven to 425o F.
  • Lightly spray a 9 X 11 inch baking dish or 6 (6 inch) ramekins with nonstick spray.
  • Heat Marinara Sauce and place in the bottom of baking dish or ramekins*. Use the bottom of a small custard cup to make 12 indentations in the sauce. Crack on egg into each of these indentations.
  • Sprinkle the combined cheeses over the top of the eggs. Bake until the egg whites are set, the yokes are a bit runny and the cheese has melted, about 18 minutes, watching carefully not to over cook the yolk.>
  • Serve by scooping eggs and sauce into individual bowls, using a large spoon, and garnish with basil. Serve with thick slices of Italian or french bread that has been toasted.
  • Cook's Note: Can use prepared or jarred marinara sauce. If using the ramekins divide the Marinara Sauce between the 6 ramekins and put 2 eggs in each one. Follow directions above dividing ingredients between the 6 ramekins.

nutrition

  • Calories:
    270
    |
  • Fats:
    6.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    15
    mg
    |
  • Sodium:
    1020
    mg
    |
  • Carbohydrate:
    15
    g
    |
  • Fiber:
    3
    g
    |
  • Protein:
    8
    g
    |
  • Vitamin A:
    25
    %
    |
  • Vitamin C:
    10
    %
    |
  • Calcium:
    20
    %
    |
  • Iron:
    15
    %

  • TUT_ItalBakedEggs

related recipes

3a91e759-bcbb-6c06-9351-ff0000983452|0491e759-bcbb-6c06-9351-ff0000983452|3691e759-bcbb-6c06-9351-ff0000983452|

Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *
Last Name *
Rating *
Review *
New code