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This Italian Baked Eggs in Tomato Sauce nestles softly poached eggs into a rich, garlicky tomato and basil sauce, finished with a scatter of parmesan and baked until the whites are just set. A simple one-pan dish inspired by Italian home cooking, perfect for breakfast, brunch, or a light dinner with crusty bread.
Per serving
220kcal
Calories
13g
Protein
10
Prep Time
10 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
Carbs
15g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened, then add the minced garlic and cook for 1 minute more.
Stir in the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly.
Preheat the oven to 200°C (400°F).
Using the back of a spoon, make small wells in the tomato sauce and crack an egg into each well.
Sprinkle the grated parmesan over the top and transfer the skillet to the oven.
Bake for 8-10 minutes, until the egg whites are just set but the yolks are still soft (bake a few minutes longer for firmer yolks).
Remove from the oven, scatter with fresh basil leaves, and serve immediately with crusty bread for dipping.
Simmer the Sauce First: Cooking the tomato sauce down before adding the eggs concentrates the flavor and prevents a watery, thin sauce in the finished dish. Check the Eggs Early: Since oven temperatures vary, start checking at the 8-minute mark to catch the eggs right when the whites are set but the yolks are still soft. Use an Oven-Safe Pan: A cast-iron or other oven-safe skillet lets you build the sauce and bake the eggs in the same pan, keeping cleanup minimal.
Yes, after making the wells and adding the eggs, cover the skillet with a lid and cook over low heat for 8-10 minutes until the whites set, similar to the oven method.
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