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Looking for a quick and satisfying meal that’s packed with flavor?
These Italian Baked Eggs are the perfect solution.
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With just a few simple ingredients, you can create a delicious dish where creamy mozzarella, juicy cherry tomatoes, and perfectly baked eggs come together in harmony.
Ideal for breakfast, brunch, or a light dinner, this recipe is both easy to make and delightful to eat.
Ingredients
- Olive oil
- 4 large free-range eggs
- 6 cherry tomatoes (about 2 ounces)
- ¼ of a 4.4-ounce ball of mozzarella cheese
- 1-2 sprigs of fresh marjoram or basil
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Instructions
Step 1: Prepare the dish
- Preheat your oven to its highest setting.
- Grease a small skillet or baking dish with a bit of olive oil.
Step 2:Assemble the ingredients
- Crack the eggs into the dish.
- Halve or quarter the cherry tomatoes and scatter them around the eggs.
- Tear the mozzarella into small chunks and sprinkle it over the dish.
- Drizzle a little more olive oil on top and season with sea salt and black pepper.
Step 3: Bake and Serve
- Bake in the oven for 7 to 10 minutes, until the egg whites are set but the yolks are still runny.
- Garnish with fresh marjoram or basil leaves and serve with buttered toast.
FAQs
Can I use a different type of cheese?
Yes, you can substitute mozzarella with another cheese like feta or cheddar, but this will change the flavor profile of the dish.
How do I ensure the egg yolks stay runny?
Keep an eye on the eggs while they bake. Once the whites are fully set but the yolks are still slightly wobbly, they are done. The baking time can vary depending on your oven.
Quick and Easy Italian baked eggs
Ingredients
- Olive oil
- 4 large free-range eggs
- 6 cherry tomatoes (about 2 ounces)
- ¼ of a 4.4-ounce ball of mozzarella cheese
- 1-2 sprigs of fresh marjoram or basil
Instructions
Prepare the dish
- Preheat your oven to its highest setting.Grease a small skillet or baking dish with a bit of olive oil.
Assemble the ingredients
- Crack the eggs into the dish.Halve or quarter the cherry tomatoes and scatter them around the eggs.Tear the mozzarella into small chunks and sprinkle it over the dish.Drizzle a little more olive oil on top and season with sea salt and black pepper.
Bake and serve
- Bake in the oven for 7 to 10 minutes, until the egg whites are set but the yolks are still runny.Garnish with fresh marjoram or basil leaves and serve with buttered toast.
Just tried making these Italian baked eggs for brunch, and OMG, they came out so good! Thanks for sharing, Sandra! Gonna blog this recipe soon.
cool, gotta try this too. got any tips?
can i just use microwave? dont got an oven 🙁
Looks like a good recipe but wondering if there’s a low-fat version of the cheese that can be used?
Try using goat cheese, lower in fat and still tasty.
Eggs and cheese, my two fav things! Can’t wait to bake this. Thx, Sandra!
Looks easy but I doubt it can beat the classic method. Does the flavor really hold up?
is it possible to prep these night before and just bake in morning?
Actually, if you adjust the baking temperature, you could optimize the egg cooking process. Ever tried sous-vide before baking?
Sous-vide can indeed improve texture, but that requires equipment not everyone has.
Great, just what I needed, another gadget in the kitchen. Pass.
This sounds so yummy and easy! Can’t wait to try it out for the family breakfast!
I threw in some jalapenos and tomatoes, turned out amazing. Nice one, Sandra.
I appreciate the simplicity, but could you suggest a book for more such recipes? Need to expand my cooking horizons.
Tried it, but it wasn’t as great as everyone says. Eggs too runny for my taste.
Reminds me of a dish my grandma used to make, lovely to see old classics returning.