Italian Baked Eggs with Parmesan Crisps

A delicious and satisfying Italian breakfast featuring baked eggs in a rich tomato sauce, topped with crispy parmesan.

Prep Time

15 minutes

Total Time

40 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.09/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil(Extra Virgin Olive Oil preferred)

£0.15

0.5mediumOnion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

28ouncesCanned Crushed Tomatoes

£0.80

0.5teaspoonDried Oregano

£0.03

0.5teaspoonDried Basil

£0.03

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.02

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

4Eggs

£1.20

0.5cupParmesan Cheese(Grated, divided)

£0.75

0.3cupFresh Basil(Chopped, for garnish)

£0.60

4slicesBread(For serving (optional))

£0.50

Total Cost

£4.37

£1.09 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
While the oven preheats, prepare the parmesan crisps. Place parchment paper on a baking sheet. Sprinkle tablespoon-sized mounds of parmesan cheese on the sheet, leaving space between them. Bake for 5-7 minutes, or until golden brown and crispy. Let cool completely before removing from the parchment.
3.
Heat olive oil in a small saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4.
Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5.
Pour a thin layer of the tomato sauce into four small oven-safe ramekins or a small baking dish. Make a small well in the center of the sauce and crack an egg into each well.
6.
Sprinkle the remaining grated parmesan cheese over the eggs and sauce.
7.
Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).
8.
Garnish with fresh basil. Serve immediately with parmesan crisps and toasted bread, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

465 kcal / 1945 kJ

Carbs

27g

10% of RDA

Fat

29g

41% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Adjust the baking time to achieve your preferred egg yolk doneness.

For a richer sauce, add a splash of heavy cream or half-and-half to the tomato sauce.

Feel free to add other vegetables to the sauce, such as bell peppers or mushrooms.

If you don't have ramekins, you can bake the eggs in a single baking dish.

Cooking Equipment

Oven

Small Saucepan

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the baking time to achieve your preferred egg yolk doneness.

For a richer sauce, add a splash of heavy cream or half-and-half to the tomato sauce.

Feel free to add other vegetables to the sauce, such as bell peppers or mushrooms.

If you don't have ramekins, you can bake the eggs in a single baking dish.

Italian Baked Eggs with Parmesan Crisps

Ingredients

Instructions