Can I make Italian Baked Eggs without an oven-safe skillet?

Absolutely! Start the recipe on the stovetop, then carefully transfer the sauce to a baking dish before adding eggs and cheese. Continue with baking as directed.

How do I know when the eggs are perfectly cooked?

The whites should be completely set with no translucent areas, while the yolks should remain slightly jiggly when you gently shake the pan. Remember that eggs continue cooking briefly after removal from the oven.

Can I prepare this dish for a larger group?

Yes! Simply double or triple all ingredients and use a larger skillet or baking dish. You may need to increase baking time by 2-3 minutes when cooking more eggs.

Is this recipe keto-friendly?

With approximately 9g of carbs per serving (mostly from the tomato sauce), this dish can fit into a keto meal plan. Skip the bread for serving and add extra cheese if desired.

What's the difference between Italian Baked Eggs and Shakshuka?

While similar, authentic Shakshuka includes bell peppers, onions, and Middle Eastern spices like cumin and paprika. Italian Baked Eggs feature Italian herbs, garlic, and often Italian cheeses for a Mediterranean flavor profile.

Can I make this recipe dairy-free?

Yes! Omit the cheese or substitute with your favorite dairy-free cheese alternative. The dish will still be delicious, though with a slightly different texture and flavor profile.

Italian Baked Eggs - Delicious Ultimate Breakfast Comfort

Name: Italian Baked Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 large eggs; 1 cup marinara sauce; 1/4 cup grated Parmesan cheese; 1/4 cup shredded mozzarella cheese; 2 tablespoons fresh basil, chopped; 1 tablespoon extra virgin olive oil; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; Crusty Italian bread for serving

Description

Simple yet flavorful Italian Baked Eggs, simmered in rich tomato sauce, infused with herbs, and topped with melted cheese.

Ingredients

Scale

4 large eggs
1 cup marinara sauce
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Crusty Italian bread for serving

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Pour in marinara sauce, add half of the basil and red pepper flakes. Season with salt and pepper. Simmer for 2-3 minutes.
Create four wells in the sauce. Crack an egg into each well.
Sprinkle Parmesan and mozzarella cheeses over the eggs and sauce.
Transfer skillet to the oven and bake for 8-10 minutes, or until egg whites are set but yolks are runny.
Remove from oven, let stand for 2 minutes. Garnish with remaining basil.
Serve with crusty Italian bread.

Notes

For spicier kick, use arrabbiata sauce instead of marinara.
Mozzarella can be substituted with provolone or fontina.
If fresh basil isn’t available, use 1 teaspoon of dried basil.
Greek yogurt can replace some cheese for a lighter version.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Baked, Stovetop-to-Oven
Cuisine: Italian, Mediterranean

Nutrition

Serving Size: 1/2 of recipe
Calories: 285 kcal
Sugar: 5g
Sodium: 680mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 18g
Cholesterol: 385mg

Keywords: Italian Baked Eggs, Mediterranean eggs, baked egg skillet, breakfast with marinara, cheesy baked eggs