Name: Baked Italian Eggs
Prep time: 10 min
Cook time: 25 min
Ingredients: 1/2 onion diced; 1 pepper diced; 1 zucchini diced; 2 cups passata, crushed tomatoes or prepared tomato sauce*; 4 large eggs; 1 cup shredded mozzarella cheese; 1 teaspoon salt; 1 teaspoon oregano; 1/2 teaspoon black pepper; Pinch chilli flake; Olive oil; 1 sliced baguette

This dish is brunch, lunch AND dinner goals. This is a great versatile meal that is similar to Shakshouka and Eggs in Purgatory, but I say it’s even better because it’s covered in melted cheese. You really don’t even need a recipe because you can make it with whatever ingredients you want. This version is vegetarian but if you want you could fry up some Italian sausage and add it to your sauce. If you want to make it even easier and use prepared pasta sauce see my notes.

Variations

Add 1/2 pound cooked Italian sausage to the sauce

Cooking for a crowd? Double the recipe. When the sauce is ready transfer it to a large casserole dish and follow the same steps, adding at least 10 minutes to the cooking time.*

Baked Italian Eggs

Course Breakfast, brunch

Cuisine Italian

Keyword brunch recipes, egg recipe

Prep Time 10

Cook Time 25

Servings 4

Equipment

oven proof skillet or pan

Ingredients

1/2 onion diced
1 pepper diced
1 zucchini diced
2 cups passata, crushed tomatoes or prepared tomato sauce*
4 large eggs
1 cup shredded mozzarella cheese
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
Pinch chilli flake
Olive oil
1 sliced baguette

Instructions

Preheat oven to 400 degrees
Brush slices of bread with olive oil and place them in a grill pan or regular frying pan on medium high heat for 1 minute per side until toasted. Set aside.
In an oven proof skillet or frying pan sauté onions and peppers for 3-4 minutes. Add zucchini, salt pepper and oregano and continue cooking for about 5 more minutes. Pour the tomato purée into the pan and let simmer for about ten minutes. Taste for salt and pepper at this point. *If you use a prepared pasta sauce don't season the vegetables. Taste your sauce after simmering and if you want add any spices at this point.
Using the back of a spoon, make small wells or indentations in the sauce for the eggs. Crack an egg into each 'hole', sprinkle your eggs with salt and pepper if you like then cover with the shredded cheese. Bake for 10-15 minutes on the bottom rack of your oven. Time will vary depending how you like your eggs. Wrap a pretty towel around the pan and serve it with the grilled bread.
Tip: I always add a pinch of salt,pepper and oregano on top of the cheese.