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Italian Baked Eggs


6 eggs

2 cloves garlic, minced

1 tbsp. tomato paste

1 1/2 cups passata

1 tsp red pepper flakes

1 tbsp. unsalted butter

1 shallot or onion, finally chopped

1/4 cup olive oil

salt and pepper to season

Handful parsley, roughly chopped

Fresh basil leave to serve

2 tbsp. grated parmesan cheese for serving

Fresh slices of ciabatta or stone bread for serving


In a large saucepan over low heat, add the olive oil, garlic, onions and red pepper flakes. Gently heat together to infuse all the flavours for 4-5 minutes.

Add the tomato paste and cook off for a further 1-2 minutes to allow melt into the oil. Pour in the diced tomatoes, 1 tbsp. of fresh parsley, season with salt and pepper and stir well. Cover and simmer over a low heat for 15-20 minutes or until the sauce slightly thickens.

Preheat the oven to 180c/350f. Place onto a lined baking tray, drizzle the bread with a little olive oil and into the oven to toast for 5-10 minutes or until slightly golden. Remove and set aside.

Remove the lid and with a spoon to make four wells in the sauce. Carefully crack the eggs into each of the wells. Cover once again and cook for a few minutes until just cooked. Depending how you enjoy your eggs, reduce the cooking time if you prefer runny eggs. Remove from the heat.

Serve with a little sprinkle of grated parmesan cheese (optional) fresh basil leaves and toasted crunchy bread.


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