Italian Style Baked Eggs
Italian baked eggs with tomato sauce or eggs in Purgatory are a delicious, but easy way to enjoy breakfast and brunch. These saucy baked eggs feel fancy but are effortless to get on the table!
Servings: 6
Calories: 143kcal
Ingredients
- 1 cup marinara sauce
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 6 large eggs
- 1/2 cup grated pecorino romano cheese
- 2 tsp extra virgin olive oil
- 2 tbsp heavy whipping cream
- salt & pepper to taste
- toast for serving (optional)
Instructions
- Lightly spray a 9x13" baking dish with nonstick spray. Add the marinara sauce to the dish, and spread it out in an even layer.
- Sprinkle the seasonings evenly out overtop of the sauce.
- Using the back of a spoon, make 6 wells/divets in the sauce. Crack each egg into one of the wells.
- Spoon the cheese, olive oil, and cream evenly out overtop of the eggs. Season them with salt & pepper, to taste.
- Bake at 400° for 10-12 minutes, just until the whites are cooked through & the yolks are set to your desired preference.
- Serve the eggs over slices of toast, and enjoy!
Notes
- This is a fantastic way to use up leftover sauce!
- Serve them with pieces of toast or even griddled pieces of Italian bread so you can sop up all the sauce.
- Jazz up the sauce even more with some crushed garlic if you desire.
Nutrition
Calories: 143kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 369mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg