Italian Baked Eggs

Recipe by Daily Disher

Italian Baked Eggs are rich, savory, and comforting—perfectly nestled in herbed tomato sauce and topped with melty Parmesan.

Course: Breakfast

Cuisine: Italian

Difficulty: Easy

Servings

Prep time

10 minutes

Cooking time

20 minutes

Calories

250 kcal

30 minutes

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

4 large eggs

½ cup grated Parmesan cheese

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Directions

Preheat your oven to 400 degrees Fahrenheit. Prepare a small baking dish that can comfortably fit the eggs without overcrowding.

Heat the olive oil in a skillet over medium heat, then add the chopped onion. Cook until the onion is translucent and fragrant.

Add the minced garlic to the cooked onion and stir for an additional minute to release the garlic’s aroma.

Pour in the canned diced tomatoes, along with the dried oregano and basil. Simmer the mixture for about 5 minutes.

Season the tomato mixture with salt and black pepper. Adjust seasoning if needed, considering personal taste preferences.

Transfer the tomato mixture into the baking dish. Use a spoon to create small wells for the eggs to sit in.

Crack each egg into the wells carefully, keeping the yolks intact. Sprinkle grated Parmesan cheese over the top.

Place the baking dish in the preheated oven and bake for approximately 10-12 minutes, until the egg whites are set.

Remove the dish from the oven, sprinkle with fresh chopped parsley before serving warm with crusty bread.

Nutrition Facts

Total number of serves:

4 servings

Calories:

250kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Italian Baked Eggs

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