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Italian Baked Eggs or Shakshouka - Whatever you call it, it's delicious!

Italian Baked Eggs

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Hi Bold Bakers! Start your week off right with the final episode of my Bold Baking Breakfast limited series. In this week’s episode I’ll show you how to make Italian Baked Eggs which are a perfect addition to a special event like Mother’s Day Brunch or for any occasion. So let’s get Bold Breakfast Baking!

Watch more Bold Baking Breakfast Episodes:


4.89 from 9 votes
Italian Baked Eggs or Shakshouka - Whatever you call it, it's delicious!
Italian Baked Eggs
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Course: Breakfast/Brunch
Servings: 8
Author: Gemma Stafford
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion coarsely chopped
  • 3 cloves garlic thinly sliced
  • 1 teaspoon hot chile flakes
  • I tin (14oz/400ml) tomatoes, crushed
  • 8 large eggs
  • 1/4 grated cheddar or Parmigiano Reggiano
  • Shredded basil
  • Salt and pepper
  1. Place a skillet, preferably cast iron, on the grill over medium heat. 2. Add the oil and heat until hot
  2. Saute chopped onion, garlic, and chile flakes and cook until softened and light brown, about 8 minutes.
  3. Add the crushed tomato and bring to a simmer. Cook for about 10 minutes
  4. Turn off the heat and divide the sauce into your seperate dishes (if you want you can always make one big egg dish and cook them in the skillet you cooked the sauce in)
  5. Crack the eggs one by one into the your dishes. Sprinkle over your grated cheese and season with salt and pepper.
  6. Cook at 400oF (200oC) for around 12-15 minutes or until as set as desired. I like it when the whites set but the yolks are still quite runny.
  7. Remove the pan from the oven and let them sit for 3 minutes.
  8. Sprinkle with fresh basil and serve with some toasted bread on the side. Eat and enjoy 🙂

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George Haddad
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Tracie Rye on August 14, 2019 at 6:06 pm

    Hi Gemma. How long can the marinara be kept in the fridge?

    • Gemma Stafford on August 15, 2019 at 2:20 am

      Hi Tracie,
      It depends on how you store it. If it is prepared for canning using the right equipment then this can be kept for many months.
      If stored in a sterile jar, that is one which has been heated treated with steam, jar, and lid, then it will happily sit for a week or more.
      It will stay in the freezer for a lot longer. You can pack it in portion-sized bags for convenience.
      It is worth learning a little about canning, it will help you to understand how this has worked for generations to preserve seasonal food. Google this, it is interesting!
      Gemma 🙂

  2. Binaifer on May 14, 2019 at 7:48 am

    Hi Gemma,

    Can I use fresh tomatoes instead of the canned ones? How many medium sized ones would I need do you think?

    • Gemma Stafford on May 14, 2019 at 12:49 pm

      Yes you absolutely can. Probably need around 5/6 tomatoes depending on the size.

      Happy Baking,

  3. corina on January 30, 2019 at 10:41 pm

    thats a amazing breakfast , tasted delicious.
    didnt knew you bin doing breakfast got a lot ideas .great job ty Gemma

    • Gemma Stafford on January 31, 2019 at 2:27 am

      Hi Corina,
      Yes, adding a few savory bakes as we go along, it is a big request here at BBB. We have lots more in the pipeline too, stay tuned!
      Thank you for being in touch,
      Gemma 🙂

  4. EggLover101 on November 3, 2018 at 5:58 am

    Gemma, love your videos, I just wanted to ask you a question. What can I use as a substitute for eggs in this Italian Baked Eggs? I love eggs but hate the flavour of it. What to use?

    • Gemma Stafford on November 3, 2018 at 2:58 pm

      great question, I made this dish for my vegan friend and I used silken tofu in place of the eggs. Follow the cooking instructions exactly.


  5. krstysj on September 23, 2018 at 10:27 am

    Hi Gemma,

    My friend gave me this recipe, it was so delish!! I loved the spice it brought as well. Thanks Hope you post some more breakfast dishes <3

  6. George Haddad on July 24, 2018 at 3:08 am

    Very simple recipe, I had it with scottish oatcakes, so yummy 🙂

    • Gemma Stafford on July 24, 2018 at 3:28 am

      George, yummy is right!
      I am really happy you like this recipe, thank you for this kind review,
      Gemma 🙂

  7. Riham Ramadan on June 15, 2018 at 8:05 am

    Tried it today wooooww 😍😍🤩🤩
    Just added a lil paprika to the onions and garlic in the beginning
    Added 1 tblsp of tomato paste along with the crushed tomatoes
    And added mozzarella along with the cheddar
    It was a savory breakfast dish 🤩😍

    • Gemma Stafford on June 16, 2018 at 5:12 am

      Hi there,
      Wow! you really know how to rock up a recipe! I wish I had thought of that, very well done you, good that you are with us,
      Gemma 🙂

  8. Elisabeth on July 22, 2017 at 10:02 pm

    Can’t wait to try it!! One question: Will the eggs be cooked through?

    • Gemma Stafford on July 23, 2017 at 1:12 pm

      Hi Elizabeth,
      Yes, you can leave them a little longer if you like. eggs are cooked, killing all bacteria at 165F, not when they are like rubber.
      A thermometer is a great investment!
      Gemma 🙂

  9. Nicole on May 13, 2017 at 7:54 pm

    This recipe is absolutely amazing !! I found adding Chinese soy sauce and chicken powder makes it even better!!

    • Gemma Stafford on May 14, 2017 at 2:28 am

      Hi Nicole,
      Great idea, well done, lovely when you guys make these recipe your own,
      Gemma 🙂

  10. GVS on November 14, 2016 at 7:59 am

    Hi gemma
    I really like all your recipes and love love LOVE this recipe. Can you make more savoury baking dishes like these?
    Love your videos your website and waffles. He is such a cutie. You guys make a great team.

    • Gemma Stafford on November 15, 2016 at 4:07 am

      Thank you for your kind words. Yes, I do intend to bake more savory dishes in the future, it is a popular request, Gemma 🙂

  11. Razan EE on August 10, 2016 at 8:34 am

    Hey, gemma

    I loved this breakfast series but
    by any chance could it be possible
    to use that sauce as pizza sauce

    Yours truely,

    Razan EE

  12. Eesha on August 8, 2016 at 3:36 am

    Hi! I just wanna ask that since I’m using fresh tomatoes, how many should I use? Could u maybe tell me the amount or quantity in cups?

  13. Yelle83 on June 21, 2016 at 10:26 am

    It was a succes. Like all your recipes. Everybody in my family liked it. Thanks.

    • Gemma Stafford on June 21, 2016 at 1:05 pm

      YEA! I am so happy to hear that, thank you for being in touch,
      Gemma 🙂

  14. Liz on June 8, 2016 at 12:04 pm

    Hello, is it possible to use fresh tomatoes instead of crushed ones and have the same result?

    • Gemma Stafford on June 9, 2016 at 2:38 am

      Hi Liz,
      Yes, but I would peel them, and crush them. Use a good ripe tomato. Make a light cross cut at the bottom, away from the stem. Place in a heatproof bowl, pour ove boiling water. Allow to stand for a minute or so, drain, and peel. The skin will slip right off. Quarter the tomato, cut out the stem/core, and lightly crush.
      Gemma 🙂

  15. Joseph on April 7, 2016 at 11:38 am

    Can’t wait to try

    • Gemma Stafford on April 7, 2016 at 12:00 pm

      Hi Joseph, you’re going to love how easy this recipe is! Let me know how it turns out 🙂

  16. indra on March 8, 2016 at 4:36 pm

    Do u have the above recipe for 2 person. Tks

    • Gemma Stafford on March 9, 2016 at 3:18 am

      Hi Indra,

      1 tablespoon extra-virgin olive oil
      1/4 medium onion coarsely chopped
      1 small cloves garlic thinly sliced
      Pinch teaspoon hot chile flakes- to your taste
      I00 ml tinned tomatoes, crushed (Or passata)
      2 large eggs
      1 teaspoon grated cheddar or Parmigiano Reggiano
      Shredded basil
      Salt and pepper
      This should do for two people!
      Gemma 🙂

  17. beth on March 3, 2016 at 8:19 pm

    Is it possible to make the Italian eggs in the microwave instead of the oven?

    • Gemma Stafford on March 5, 2016 at 4:43 pm

      Hi Beth,
      Not really, you can cook scrambled eggg in the microwave, stirring ever 20 seconds or so. you can poach one egg, in a touch of water in about 40 seconds, but Italian eggs are best baked in radiant heat.
      Gemma 🙂

  18. Matsqi on January 16, 2016 at 8:54 am

    Hi Gemma!
    This looks great! I wonder if I cam make it with more vegetables? Maybe celery or zucchini?


    • Gemma Stafford on January 16, 2016 at 10:44 am

      for sure you can. fry them off with your onions etc. it will be great 🙂

  19. Sophie Hargreaves on January 12, 2016 at 10:54 am

    I absolutely LOVE this recipe! Since discovering it a few months ago, I’ve lost count of how many times I’ve made it! So quick and easy, but so tasty. I sometimes add a little bit of chorizo to the sauce.

    • Gemma Stafford on January 12, 2016 at 11:13 am

      Thanks so much, Sophie. Really glad you liked this recipe 🙂

  20. Roberta on December 23, 2015 at 11:23 pm

    I love watching your video’s. Thanks for sharing.

    • Gemma Stafford on December 24, 2015 at 5:25 am

      Thank you so much Roberta. I’m delighted to hear that. 🙂

  21. Beth Barnes on December 23, 2015 at 4:27 am

    Can’t wait to try it. What a lovely presentation. Thank you!

    • Gemma Stafford on December 24, 2015 at 9:13 pm

      Delighted to hear that, Beth. Let me know how yours turns out 🙂

  22. Amy on December 7, 2015 at 4:17 pm

    I loved your recipe. I baked it with rice underneath and made it a dinner meal. It tastes amazing!! It really easy to make and I loved your little tips. Thank you

    • Gemma Stafford on December 8, 2015 at 8:24 pm

      Thanks so much for visiting my website, Amy. Really glad you enjoyed this recipe 🙂

  23. Shaguna on July 3, 2015 at 9:32 pm

    Such a quick and interesting recipe. I make a big batch of marinara, just get it out of the freezer, defrost, assemble and bake. The yummy dish is ready in a jiffy!
    Thank you so much 🙂

    • Gemma Stafford on July 6, 2015 at 11:34 am

      Yum! Delighted to hear you like it 🙂

  24. Maryam on June 23, 2015 at 4:20 pm

    Hi Gemma, this looks fantastic ! Did you use canned tomatoes or fresh ? Thanks xo

    • Gemma Stafford on June 24, 2015 at 2:10 pm

      Thanks so much, really glad you like my baked eggs. I used canned tomatoes. I like to use them because they are usually canned in season and good quality.

  25. Mahnoor on June 3, 2015 at 2:46 pm

    Hi! I really love this breakfast idea.
    Can you please tell the quantity of ingrediants for 1 seving ?

    • Gemma Stafford on June 4, 2015 at 9:24 pm

      Thanks so much Mahnoor, I’m delighted you like them. This recipe is about 6-8 servings 🙂

  26. Momina on June 2, 2015 at 6:03 am

    wow this recepie turned out to be a yum yum for our Sunday morning breakfast 🙂

    • Gemma Stafford on June 2, 2015 at 11:13 pm

      That’s great! It’s definitely a go-to recipe for breakfast or even an easy dinner! Thank you for watching!

  27. Collin on May 27, 2015 at 9:17 pm

    What type of dishes are those? Are they just considered soufflé dishes? Thanks! Gonna try to make this just need oven safe bowls

    • Gemma Stafford on June 4, 2015 at 9:36 pm

      They are little terra-cotta oven safe dishes. Underneath your dish it should say if they are oven safe or not 🙂

  28. reena on May 26, 2015 at 6:14 am

    Can I use mozerella cheese instead? And may I know if I can microwave it? If yes, how many mins? 🙂

    • Gemma Stafford on May 26, 2015 at 12:52 pm

      absolutely you could. and start it at 1 minutes and go from there. Check every 20 seconds so your eggs don’t explode 🙂

  29. Samantha on May 21, 2015 at 5:53 pm

    I love this recipie! I made it for my mom and she loved it! I’ll definitely make it again

    • Gemma Stafford on May 21, 2015 at 6:33 pm

      thanks fantastic!! I have gotten such great feeb back on it. It’s a simple and delicious dish 🙂

  30. Valerie on May 19, 2015 at 3:23 am

    Thank you for this recipe! So easy and sooo yummy! Absolutely love it!

    • Gemma Stafford on May 20, 2015 at 11:19 pm

      Delighted you like it Valerie. We are big fans of it in my house too.

  31. Leila on May 16, 2015 at 4:44 pm

    Thank you very much for the recipe. It turned out just great. 🙂

    • Gemma Stafford on May 17, 2015 at 5:31 am

      That’s great, Leila. It’s a really good recipe for breakfast or for any meal. Thanks for watching!

  32. Annette Steyn on May 14, 2015 at 8:52 pm

    I love this recipe (i love all your recipes ;)) I made it for my family for a sunday brunch, they loved it <3<3

    • Gemma Stafford on May 14, 2015 at 9:27 pm

      That’s so great, Annette! I’m delighted that you enjoyed it. It makes a great dinner recipe too. Thank you for watching!

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