Food Recipes Italian Baked Eggs 3.7 (62) 1 Review Consider a baked egg dish like this one for a hearty brunch entree that’s ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you’ll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano). Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm oven, takes just under 10 minutes, which leaves the perfect amount of time to pour coffee or orange juice and set the table. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on April 13, 2017 Print Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 baguette, halved and sliced lengthwise 1 ½ tablespoons extra-virgin olive oil 4 ounces low-moisture mozzarella, sliced into 8 pieces 12 ounces hot Italian turkey sausage, casings removed 1 ½ cups chopped yellow onion 3 garlic cloves, chopped 1 28-ounce can crushed tomatoes 1 ½ teaspoons fresh oregano, plus more for serving ¾ teaspoon kosher salt 4 large eggs ¼ teaspoon black pepper Directions Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes. Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, occasionally stirring, until slightly thickened, about 3 minutes. Reduce oven temperature to 375°F. Break the eggs into the sauce, leaving space between them. Sprinkle with pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with mozzarella toast. Print Nutrition Facts (per serving) 610 Calories 26g Fat 57g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 610 % Daily Value * Total Fat 26g 33% Cholesterol 266mg 89% Sodium 2146mg 93% Total Carbohydrate 57g 21% Total Sugars 11g Protein 37g Calcium 322mg 25% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.