Italian Baked Eggs
A twist on the traditional “Eggs in Purgatory” recipe, Italian Baked Eggs are easy and the perfect lazy weekend breakfast, lunch or brunch. Leftover sauce, marinated artichokes, eggs and cheese are baked to perfection for the most comforting egg dish ever.
Eggs are king in my house. We go through dozens in a week and before I start hearing how they raise cholesterol levels and yada yada yada….remember, I run a food blog. We’re not just eating them willy, nilly….we have them for breakfast frequently, sometimes for lunch and occasionally for dinner. (Ok, we eat a lot of eggs but they are also often used in a lot of recipe creations you don’t always see here.) They’re super versatile and I’m always looking for new ways to use them in quick, healthy meals.
Like these Italian Baked Eggs. They’re similar to Eggs in Purgatory or Huevos Rancheros (in my opinion) so if you love either one of those recipes this will be a home run for you. I had some marinated artichokes leftover from my Mediterranean Tuna Wraps and thought they would be killer with some eggs. Dippy, runny eggs. And I had leftover pasta sauce….from a jar (gasp!)…it was Muir Glen so it’s like homemade to me. 🙂 I just mixed those two things together, hit it with a little garlic powder, dried oregano and topped with an egg. Sprinkle with cheese and bake. Boom. Breakfast is served.
And you know what makes this dish even better??? Some bread…or garlic bread…or toast points. Some crusty carbohydrate, whatever you got. Dip it in there. (Maybe slap some butter on that bread first?) Clean the bowl with the bread and then go take a nap.
Italian Baked Eggs would be perfect to serve for brunch. You could prepare in individual ramekins or you could make a large batch in a big skillet. Either way, make sure you have a bunch of bread for everyone to sop up the runny yolks and tomato heaven.
And a quick side note….these are equally amazing as a quick and hearty weekday breakfast if you time it right. The baking takes a little longer than whipping up some scrambled eggs but you could throw them in the oven and go dry your hair or take a shower or answer some emails while they cook. And THEN, commence bread dipping. It would probably be the most leisurely thing you did all day.
Italian Baked Eggs
Rich and zesty, these Italian Baked Eggs are made easy with leftover marinara.
- 8 ounces marinated artichoke hearts chopped
- 2 cups tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Cooking spray
- 4 large eggs
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- Kosher salt
- Fresh ground pepper
- Preheat oven to 400 degrees.
- In a small bowl, mix together the artichokes, sauce, garlic powder and oregano. Divide the mixture between four 8 ounce ramekins coated with cooking spray and top each with one egg. Divide the cheese among the four and sprinkle over the eggs. Season with one pinch each of salt and pepper.
- Bake for approximately 15 minutes or until the yolks are just set. Serve immediately....with crusty bread.