Italian Baked Eggs Recipe - Baked Eggs in Marinara Sauce

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This post brought to you by Redpack Tomatoes. The content and opinions expressed below are that of Yummy Tummy.

Baked eggs are my favorite. I have tried this recipe so many times and it has never failed me. It is perfect for breakfast or for brunch…

More Egg Recipes,
Breakfast Burrito
Korean Egg Rolls
Veg Omelette
Fluffy Egg Omelette with Sausage filling
Cheese Omelette
Spicy Egg Omelette for Rice

The key for this recipe is to get the marinara sauce perfect. It has to be acidic and sweet at the same time. My recipe for marinara sauce is perfect and it has a little kick from the chili flakes as well. And the topping of the parmesan cheese which turns little crispy when baked is just delicious. If you don’t have parmesan cheese you can use cheddar cheese as well..

Make sure you have few slices of toasted buttered bread to dip into that eggy tomato juice. And the baking time depends on you, if you really want the eggs to be runny then 10 mins is perfect, for soft boiled kind of eggs 12 mins is best, for a fully cooked egg, bake it for 15 mins or more..

And for the marinara sauce use the best quality tomatoes you can afford, I chose the Family Farmed Redpack Tomatoes , which worked great for me. You can use the Redpack Tomatoes with basil, garlic and oregano. It adds more flavor to the recipe. Otherwise, you can use the Redpack Crushed Tomatoes like I did.

The reason why I use Redpack Tomatoes is because their quality tomatoes come from family farms. Redpack also provides peace of mind to their consumers by being Non-GMO project verified as well as having the safest packaging by using non-BPA/BPS lined cans. Above all the taste is what matters, I really enjoyed the fresh taste of these tomatoes a lot. Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 5 mins
Cooking Time : 15 mins
Baking Time : 10 to 12 mins
Serves: 2 to 3

Ingredients:

Olive Oil – 2 tblspn
White Onion – 1 large size chopped finely
Garlic – 4 cloves chopped finely
Crushed Tomatoes – 1 can (I used Redpack Crushed Tomatoes)
Red Chilli Flakes – 1 tsp or to taste
Dried Basil – 1 tsp
Coriander leaves or Parsley or Basil – 3 tblspn finely chopped
Eggs – 2 to 4
Parmesan Cheese as needed
Salt to taste
Sugar – 1 tsp

Method:

Preheat oven to 180 degree C.

Heat olive oil in a pan, add in onions and cook them till onions starts to turn light golden.

Now add in garlic, red chili flakes and dried basil and sauté for a min or so.

Now add in tomatoes and cook them down til the sauce is thick.

Now add in salt, sugar to taste and mix well. Now add in parsley or basil and give a good mix.

Take a baking dish and spoon this sauce in to the baking dish.

Use the back of the spoon to make wells for the eggs. Crack open eggs in each hole and sprinkle the top with parmesan cheese and cilantro or basil.

Bake for 10 to 12 mins. Now remove it and serve with crunchy toasted bread.

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