Italian Baked Eggs in Tomato Sauce with Garlic and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (6 eggs total)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp dried oregano
• 2 tbsp chopped fresh basil (plus more to finish)
• 1 tbsp chopped fresh parsley
• 6 large eggs
• 1/4 cup (25 g) finely grated Parmesan cheese (optional)

Do This

• 1. Heat oven to 375°F (190°C).
• 2. Warm olive oil in an oven-safe skillet; gently sizzle garlic 60–90 seconds (don’t brown).
• 3. Stir in crushed tomatoes, tomato paste, oregano, salt, pepper (and red pepper flakes). Simmer 10 minutes.
• 4. Stir in basil and parsley; taste and adjust seasoning.
• 5. Make 6 wells, crack in eggs, and sprinkle Parmesan (optional).
• 6. Bake 10–14 minutes until whites are set and yolks are softly runny (or bake longer for firmer yolks).
• 7. Rest 2 minutes, top with more basil, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• One-pan comfort food: garlicky tomato sauce plus gently baked eggs.
• Easy but impressive for brunch, lunch, or a quick weeknight dinner.
• Flexible: make it spicy, add greens, or finish with cheese and herbs.
• Perfect for dipping with crusty bread to soak up the sauce and yolk.

Grocery List

• Produce: garlic, fresh basil, fresh parsley
• Dairy: 6 large eggs, Parmesan cheese (optional)
• Pantry: extra-virgin olive oil, crushed tomatoes (28 oz), tomato paste, dried oregano, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Tomato-Garlic Herb Sauce

• Extra-virgin olive oil: 3 tbsp
• Garlic: 4 cloves, thinly sliced (or finely chopped)
• Crushed tomatoes: 1 (28 oz / 794 g) can
• Tomato paste: 2 tbsp
• Dried oregano: 1/2 tsp
• Kosher salt: 1/2 tsp, plus more to taste
• Black pepper: 1/4 tsp
• Crushed red pepper flakes (optional): 1/4 tsp
• Fresh basil: 2 tbsp chopped, plus more leaves to finish
• Fresh parsley: 1 tbsp chopped

Eggs and Finishing

• Large eggs: 6
• Finely grated Parmesan cheese (optional): 1/4 cup (25 g)

For Serving (Optional but Recommended)

• Crusty bread: sliced and warmed, for dipping
• Extra-virgin olive oil: a small drizzle at the table
• More black pepper or red pepper flakes: to taste

Step-by-Step Instructions

Step 1: Preheat the oven and choose your pan

Preheat your oven to 375°F (190°C). Use a 10–12 inch (25–30 cm) oven-safe skillet (cast iron works beautifully) or a shallow baking dish. If using a baking dish, you’ll build the sauce on the stove in a skillet first, then transfer it.

Step 2: Gently infuse the olive oil with garlic

Place the skillet over medium heat and add 3 tbsp extra-virgin olive oil. Add the sliced garlic and cook for 60–90 seconds, stirring often, just until fragrant.

Important: Keep the garlic pale gold at most. If it browns, it can turn bitter and overpower the sauce.

Step 3: Build a rich tomato sauce

Add the crushed tomatoes, 2 tbsp tomato paste, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and (if using) 1/4 tsp red pepper flakes.

Stir well to dissolve the tomato paste, then bring the sauce to a gentle simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until slightly thickened and glossy.

Step 4: Add fresh herbs and adjust seasoning

Turn off the heat. Stir in 2 tbsp chopped basil and 1 tbsp chopped parsley. Taste the sauce (careful—it’s hot) and add a pinch more salt or pepper if needed.

The sauce should taste well-seasoned now, because the eggs will mellow it slightly as they cook.

Step 5: Make wells and crack the eggs into the sauce

Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into each well. If you prefer extra control, crack each egg into a small bowl first, then slide it into place (helpful for keeping yolks intact).

If using, sprinkle 1/4 cup (25 g) Parmesan evenly over the sauce and eggs, keeping most of the cheese off the yolks so you can still see doneness clearly.

Step 6: Bake until the eggs are gently set

Transfer the skillet to the oven and bake for 10–14 minutes, depending on how you like your eggs and how hot your pan runs.

• Soft yolks, set whites: start checking at 10 minutes.
• Medium-set yolks: about 12–13 minutes.
• Firmer yolks: about 14–16 minutes (keep a close eye so the whites don’t overcook).

The whites should look opaque and set, while the yolks can remain slightly jiggly if you want them runny.

Step 7: Rest, finish, and serve

Let the pan rest for 2 minutes (the eggs will finish setting gently from residual heat). Top with a few torn basil leaves, a drizzle of olive oil if you like, and an extra grind of black pepper.

Serve straight from the skillet with warm crusty bread for dipping into the tomato sauce and yolks.

Pro Tips

• Don’t rush the garlic: low-and-slow for a sweet, mellow garlic flavor without bitterness.
• Control egg doneness: check early. Eggs go from perfect to overdone quickly, especially in a hot cast iron pan.
• Thicken the sauce first: that 10-minute simmer matters. A watery sauce can overcook the whites before it reduces.
• For extra-tender eggs: cover the skillet loosely with foil for the first 6–8 minutes of baking, then uncover to finish.
• Use fresh herbs at the end: add basil/parsley right before baking (and again at serving) for the brightest flavor.

Variations

• Spicy Italian: increase red pepper flakes to 1/2 tsp and finish with a drizzle of spicy olive oil.
• Greens in the sauce: stir in 3 packed cups (90 g) baby spinach during the last 2 minutes of simmering until just wilted.
• Cheesy bake: add 4 oz (115 g) fresh mozzarella, torn into pieces and tucked into the sauce around the eggs before baking.

Storage & Make-Ahead

These eggs are best right after baking. If you have leftovers, cool to room temperature for 30 minutes, then refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water until warmed through; note that the yolks will continue to firm up.

Make-ahead tip: Make the tomato-garlic sauce up to 3 days in advance and refrigerate. When ready to serve, warm the sauce in an oven-safe skillet, make wells, add eggs, and bake as directed.

Nutrition (per serving)

Approximate, per serving (based on 4 servings): 300 calories, 14 g protein, 20 g fat, 14 g carbs, 4 g fiber, 650 mg sodium.