Italian Baked Eggs

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.

italian-baked-eggs
Photo by Jen Causey
Italian Baked Eggs 3.9 28 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 26 g (9 g saturated fat)
    • Cholesterol 266 mg
    • Sodium 2146 mg
    • Protein 37 g
    • Carbohydrate 57 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 322 mg
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.

Ingredients

  1. Check 1 baguette, halved and sliced lengthwise
  2. Check 1½ tablespoons extra-virgin olive oil
  3. Check 4 ounces low-moisture mozzarella, sliced 
into 8 pieces
  4. Check 12 ounces hot Italian 
turkey sausage, 
casings removed
  5. Check 1½ cups chopped 
yellow onion
  6. Check 3 garlic cloves, chopped
  7. Check 1 28-ounce can crushed tomatoes
  8. Check 1½ teaspoons fresh oregano, 
plus more for serving
  9. Check ¾ teaspoon kosher salt
  10. Check 4 large eggs
  11. Check ¼ teaspoon black pepper

Directions

  1. 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.
  2. 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, 
stirring occasionally, until slightly thickened, about 3 minutes.
  3. Reduce oven temperature to 375°F.
  4. Break the eggs into the sauce, leaving space between them. Sprinkle with the 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 the mozzarella toast.

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