Breakfast

Italian Baked Eggs

4.82 from 16 votes
Learn how to make my Italian Baked Eggs or Shakshouka recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
Italian Baked Eggs or Shakshouka - Whatever you call it, it's delicious!

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:

 

Watch The Recipe Video!

Italian Baked Eggs

4.82 from 16 votes
Learn how to make my Italian Baked Eggs or Shakshouka recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
Author: Gemma Stafford
Servings: 8
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Learn how to make my Italian Baked Eggs or Shakshouka recipe which is perfect for any breakfast and even for a lovely, flavorful lunch or dinner.
Author: Gemma Stafford
Servings: 8

Ingredients

  • 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

Instructions

  • Place a skillet, preferably cast iron, on the grill over medium heat. 2. Add the oil and heat until hot
  • Saute chopped onion, garlic, and chile flakes and cook until softened and light brown, about 8 minutes.
  • Add the crushed tomato and bring to a simmer. Cook for about 10 minutes
  • 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)
  • Crack the eggs one by one into the your dishes. Sprinkle over your grated cheese and season with salt and pepper.
  • 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.
  • Remove the pan from the oven and let them sit for 3 minutes.
  • Sprinkle with fresh basil and serve with some toasted bread on the side. Eat and enjoy 🙂

 

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Riham Ramadan
Riham Ramadan
2 years ago

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 ????????

RF74
1 year ago

Hi Gem, again, hope you’ll feel better.
I microwaved potatoes like how you cook sweet potatoes in a mug. Then I mixed eggs, cooked bacon and green onions. Microwaved until they’re cooked. Around 6 to 7 minutes. Then topped with cheese and broiled them until golden brown. So it was a combination of your two recipes. As always, my family enjoyed this so much!
You’re my inspiration for more and more now! Mahalo!

Tracie Rye
Tracie Rye
1 year ago

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

Binaifer
1 year ago

Hi Gemma,

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

corina
corina
1 year ago

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

EggLover101
EggLover101
2 years ago

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?

krstysj
2 years ago

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

George Haddad
2 years ago

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

Elisabeth
3 years ago

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

Nicole
Nicole
3 years ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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