(Serves 4)

Description

A rustic Italian-inspired breakfast or brunch dish featuring eggs baked in a rich tomato sauce with garlic, herbs, Parmesan cheese, and crusty bread for dipping.

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Ingredients

For the Sauce

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) crushed tomatoes
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional)
• ¼ cup heavy cream (optional but recommended)

For the Eggs

• 4 large eggs
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley or basil

For Serving

• 4 slices crusty Italian bread
• 1 tbsp butter or olive oil for toasting

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Equipment

• Oven-safe baking dish or individual ramekins
• Oven preheated to 375°F (190°C)

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Step-by-Step Instructions

Step 1: Make the Sauce

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook 4–5 minutes until softened.
3. Stir in garlic and cook 30 seconds.
4. Add tomatoes, salt, pepper, oregano, basil, and red pepper flakes.
5. Simmer 10 minutes until slightly thickened.
6. Stir in cream if using.

Step 2: Prepare Baking Dish

1. Transfer sauce to a baking dish or divide among ramekins.
2. Make four small wells in the sauce.

Step 3: Add Eggs

1. Crack one egg into each well.
2. Sprinkle Parmesan around the eggs.

Step 4: Bake

Bake for:

• 10–12 minutes for runny yolks
• 13–15 minutes for medium yolks
• 16–18 minutes for firm yolks

Step 5: Toast Bread

1. Brush bread with olive oil or butter.
2. Toast at 400°F (200°C) for 5–7 minutes until golden.

Step 6: Finish

1. Remove baked eggs from oven.
2. Garnish with parsley or basil.
3. Serve immediately with toasted bread.

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Nutrition Information (Approximate)

Per serving (¼ recipe, including bread):

Values vary by bread and cheese used.

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Nut Information

Does this recipe contain nuts?

No.

The standard recipe contains:

• Eggs
• Tomatoes
• Onion
• Garlic
• Olive oil
• Parmesan cheese
• Bread
• Herbs

None of these are tree nuts or peanuts.

Potential Nut Risks

Check packaged ingredients for:

• Artisan breads produced in facilities handling nuts
• Store-bought Parmesan with allergen warnings
• Specialty tomato sauces containing pesto or nut-based ingredients

Nut-Free Status

✅ Peanut-free (when ingredients are verified)

✅ Tree-nut-free (when ingredients are verified)

⚠ Cross-contamination depends on manufacturing facilities.

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Common Questions & Answers

Q1. Can I make it ahead?

Yes. Prepare the sauce up to 2 days ahead and refrigerate. Add eggs and bake just before serving.

Q2. Can I use mozzarella instead of Parmesan?

Absolutely. Mozzarella creates a creamier, stretchier texture.

Q3. Can I add meat?

Yes:

• Italian sausage
• Pancetta
• Prosciutto
• Ground turkey

Cook meat before adding to the sauce.

Q4. How do I keep yolks runny?

Bake only until egg whites are set, usually 10–12 minutes at 375°F (190°C).

Q5. Can I make it dairy-free?

Yes:

• Omit Parmesan
• Skip cream
• Use extra olive oil

Q6. Is this gluten-free?

Not with regular bread. Use certified gluten-free bread to make it gluten-free.

Q7. Can I freeze it?

The sauce freezes well for up to 3 months. Baked eggs do not freeze well because the texture changes.

Q8. What vegetables work well in baked eggs?

• Spinach
• Kale
• Mushrooms
• Bell peppers
• Zucchini

Q9. Can I cook this in individual ramekins?

Yes. Individual ramekins are traditional and make serving easier.

Q10. What can I serve with it?

• Mixed green salad
• Roasted potatoes
• Fresh fruit
• Italian sausage
• Avocado slices

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Allergy Information

*Depends on specific packaged ingredients.

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Chef’s Tips

• Use freshly grated Parmesan for better melting.
• San Marzano tomatoes provide a sweeter, richer sauce.
• Add fresh basil after baking for maximum flavor.
• Finish with a drizzle of extra-virgin olive oil before serving.
• For a richer version, add 2 tablespoons mascarpone to the sauce before baking.