Italian Baked Eggs
These Italian baked eggs are so easy and quick! Such a comforting and beautiful breakfast dish that everyone will love.
Servings: 4 people
Ingredients
- Olive oil
- 1/2 cup yellow onion, small diced
- 2 cloves garlic, minced
- 1 jar (24oz) marinara sauce, or more if desired (store-bought or homemade)
- 4 large eggs
- Salt and pepper to taste
- 1/2 cup ricotta
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Basil leaves or parsley, chopped
- Baguette or Italian bread to serve, sliced and toasted
Instructions
- Preheat oven to 375 degrees F.
- Heat some olive oil over a large oven-proof skillet over medium heat. Add the onions and cook for about 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook until fragrant, stirring, about 1-2 more minutes. Season with salt and pepper if needed.
- Add the marinara and warm it up a little bit. Make 4 wells, and break an egg into each well. Tip: crack eggs into a bowl, one at a time, and then add them to the skillet to prevent accidental egg shells.
- Add a few dollops of ricotta, gently pushing it down into the sauce. Top with shredded parmesan and mozzarella cheeses.
- Bake in the oven for about 12-15 minutes or until eggs are set to taste. Serve with basil or parsley as garnish, and toasted bread.
Notes
- Special Equipment: Large oven-proof skillet, enough for 4 eggs.
- Quick tip: to prevent egg shalls from falling into the skillet, crack the eggs in a separate bowl, one at a time.
- Because the marinara sauce shines in this dish, use good quality marinara sauce.