Italian Baked Eggs


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Shakshuka Recipe | Spicy Tomato Baked Eggs

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Break the eggs into the sauce, leaving space between them. Sprinkle with the pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with the mozzarella toast.

Start your day with this addictive Italian Style Baked Eggs. The eggs are poached in a thick, rich tomato sauce with freshly chopped basil, garlic and parmesan cheese. Truly Italian style and.

Preheat the oven to full whack. Lightly grease a small skillet pan or round baking dish with olive oil, then crack in the eggs. Halve, or quarter, the tomatoes and dot them around the eggs. Tear over the mozzarella and drizzle with a little more oil, then season with a little sea salt and black pepper.

Italian baked eggs are pretty much eggs nested and cooked in delicious marinara sauce and topped with cheeses. I love adding basil or parsley, and serving with toasted baguette or Italian bread. Italian baked eggs and eggs in purgatory may be the same thing, although some people argue that eggs in purgatory should always be spicy. Search. When autocomplete results are available use up and down arrows to review and enter to go to the desired page.

Touch device users, explore by touch or with swipe gestures. It’s very easy to make baked eggs in Italian tomato sauce. Start by sauteing chopped onion and peppers in a cast iron skillet. Once the onion and peppers are golden, add in La San Marzano Marinara Sauce and stir well.

Add in capers and stir well. Make wells in the tomato sauce and break fresh eggs into the wells. Italian Baked Eggs are a complete breakfast in themselves, and don’t take much time to bake. Since many of us eat eggs as a staple breakfast option, these baked eggs are a perfect alternative to scrambled or boiled that we are often used to. Italian Baked Eggs And Sausage This recipe for warm and savory Italian Baked Eggs And Sausage is an elegant option to include at the brunch table.

Eggs are poached in a rich tomato sauce with sausage and Italian seasonings, then scooped up with fresh slices of bread. It’s easy, versatile, and ready in. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.

Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes. Crack an egg into each of these indentations. Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs.

Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon.

List of related literature:

Preheat the oven to 350°F. Crack the eggs in a medium sized bowl and whisk together with the milk, cotija cheese, salt, and pepper.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs.

“The White House Cook Book” by F. L. Gillette, H. Ziemann
from The White House Cook Book
by F. L. Gillette, H. Ziemann
TP Verone Publishing, 2010

Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand to let the eggs run underneath during the first few minutes of cooking.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Place the raw eggs, hard-boiled eggs, Parmesan cheese, baking powder, onion powder (if using), and salt in a blender or food processor and combine until smooth and thick.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Top each with 2 eggs (be careful not to break the yolks), 2 tablespoons mozzarella, and 1 tablespoon Parmesan; season with salt and pepper to taste.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Fold in the whites of the eggs beaten stiff, turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mix with the eggs; then put it into a thick-bottomed pan, in which you have placed a half cup of butter.

“La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives” by Lafcadio Hearn
from La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives
by Lafcadio Hearn
Applewood Books, 2007

Preheat the oven to 400°F. Whisk together the eggs, milk, mozzarella, chives, cream, mustard, salt, pepper, and hot sauce in a large bowl.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Sprinkle with salt, a teaspoon of sugar, and a pinch of spices, and fold the dough over the egg, pressing hard to seal tightly.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Mix the eggs, cream, butter, 1⁄2 teaspoon kosher salt, and 1⁄4 teaspoon pepper in a medium bowl until completely combined.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • I know this is an old video, but I’m a new subscriber and I keep finding wonderful things to try here! I lead a Paleo lifestyle, but I still find many things here I can make, even with my restrictions! Thank you!

  • This is called shakshuka, I make it all the time. I use canned diced tomatoes with onions, garlic, cumin, salt & pepper. I like cheese a lot so I put a corn tortilla on the bottom of the little pot. Add Parmesan, then the diced tomatoes mixture, egg, more Parmesan. Bake as you like your eggs.

  • Having spaghetti sauce with a baked egg in the middle is not my idea of breakfast, guess I better stay in the USA for our traditional breakfast’s.

  • This looks soooo amazing!!! However, can I use a store bought tomato sauce instead of crushed tomato?? Also instead of dried chilli flakes, can I use some chopped up fresh chilli??

  • Thank you! I tried the “Italian” version today and it was delicious!
    I have been looking for some new egg recipes for quite a while now and this is just perfect

  • You are the BEST Jamie! Simple & delicious recipes always! I’m finally cooking some good stuff thanks to you. I was a disaster before �� xxx

  • This is Blasphemy!!! My Italian girlfriend is crying watching this. Italians dont have baked eggs and Marinara is made of fish and sea food. I dont know how stop her from crying now.

  • All dishes have derived from different countries and majority of them have been copycats. But that’s not to say that one is better than the other. You can call it what ever, the main ingredients are still same.

  • 2:16 I think he was trying to say that the tomatoes represent purgatory, the basil represents the land where the person lived before they died or heaven lol, that they can only see but not get to and the egg represents the person trapped in purgatory hence ‘Egg in Purgatory’.

  • Lovely recipe and presentation. I wish u speak a bit slowlier though, sounds like you are in a rush. It could be a bit too fast for some foreigners. But excellent channel.

  • Being from South Africa, I would substitute the chillies for peppadews (sweet peppers) and mozzarella instead of the avo. Although avo would also work. Enjoy!

  • Hi! Mr. Oliver…Where can I find these cooking pots & pans I see in your videos that I can not find on Your site in Your products section? For instance. In Your reverse puff pastry pizza vid You have a white (looks like a metal pan) where You roast the veggies. I’m in Los Angeles. Would Love to use the exact same cooking products You use in Your vids. I’m OCD like that.:D Thank You!

  • Hi Jamie… your simple videos…easy and fun…..I have discovered Chef Julien from Saveurs Dartmouth U.K. he has great videos also….ps loved the scrambled egg video by your son.

  • And here I was cracking the eggs in individual muffin moulds. Don’t know why since I ended up eating them all in one sitting ��‍♀️ Next time I’ll bake them all together and eat them straight from the pan, lol

  • I do a version of a baked egg I had in France. At the bottom it had a nice simple tomato sauce, then the baked eggs, then a little mixed up egg with cheese on top. It was like cracking through a cheesy omelette crust into the yolky egg core with a bit of sweet surprise from the sweet tomato at the bottom. So simple but a nice starter.

  • Just tried this right now and added some feta, swiss, spinach and spring onion. Vegeta seasoning and paprika. Made homemade garlic toasted bread to go along with it. Delicious! Thank you for this:) Best eggs ever

  • I love how you explained the reasoning behind every step.

    Well done extremely informative.

    Every body could (& should) take a lesson from you in that respect.

    (“They smell gorgeous”).
    Eggs are one of my favorites.

  • Jamie you are the best… real and not pretentious…love watching you and love it when you show us some of your lovely kids… can’t afford your books…so thanks for sharing on line and on channel 8…��.. and greetings from Texas,USA

  • I love this, Jamie is a huge inspiration to how I got into cooking myself, always great recipes. I love mine with cherry tomatoes, garlic and feta cheese.

  • Love this recipe, one note, Jamie when I clicked on the recipe link in this video, it prompt an unsafe warning. Just in case…you might want to check your website for safety purposes.

  • Hi, Gemma. Your Italian baked eggs looks beautiful, just like you. What’s your best tip for preparing a huge Thanksgiving meal? Have a good day, Gemma. I love you, cutie pie. <3

  • Jamie can you please do a few chicken breast recipes? Im looking to start at gym and plan to be eating brown rice, broccoli and chicken a lot! What would be great would be a few chicken breast recipes i can cook quickly and with a bit of healthy sauce with them. just ideas for grilling/ oven cooking them to get some variety in my diet. if you could do a video on that it would be great:)

  • I tried this with just avocado. It was so good. I think this will become my go to egg recipe. I have baked scrambled eggs before or like a casserole. But never like this. So simple yet so indulgent. And don;t overcook them. It really only took just under 5 minutes in my preheated 350F degree oven.

  • Eu quero um ovo de codorna pra comer

    O meu problema ele tem que resolver

    Eu tô madurão

    Passei da flor da idade

    Mas ainda tenho

    Alguma mocidade,

    Vou cuidar de mim

    Pra não acontecer

    Vou comprar ovo de codorna

    Pra comer

    Eu quero um ovo de codorna pra comer…

    Eu já procurei

    Um doutor meu amigo

    Ele me falou

    “Pode contar comigo”

    Ele me ensinou

    E eu passo pra você

    Vou lhe dar ovo de codorna pra comer

    Eu quero um ovo de codorna pra comer…

    Eu andava triste

    Quase apavorado

    Estavam me fazendo

    De um pobre coitado

    Minha companheira

    Tá feliz porque

    Eu comprei ovo de codorna pra comer

    Eu quero um ovo de codorna pra comer

    O meu problema ele tem que resolver

  • So glad I found you-your ‘Quick & Easy’ recipe show on PBS… on YouTUbe….absolutely WONDERFUL!! You appear to really care that I eat well and in minimum time & effort. God bless you!!

  • Well… A salt, black pepper, sweet soy on a beaten egg. Pan fry sliced shallot and sliced chilli till fragrant, put the egg. Your welcome.

  • Butter seasoned and hen eggs with olive, chilli flacks and capsicum backed some maonise and chili tomato sauce for best floor on top

  • Yum! You guys rock!

    Would it be allowable to partake of a slice or 2 of bacon with this lovely fancy pants �� egg/spinach/tomato/garlic/herb/cheese dish?

  • It’s a 10 star absolutely delicious you are my kind of chef thank you the only thing I did different I used the whole 6 oz Fage yogurt to my eggs they were very fluffy.

  • I saw this video and had most of the ingredients so I made it. I cut into it while it was warm so it it hadn’t really set up. Mine was a little bit wetter but it was good. The rest is going on the fridge for later. Good stuff.

  • You’re turnin’ out fantastic looking foods Buck…in an EasyBake Oven!!! Bobby Flay and Iron chefs need to bow down to you as You are the


  • This is literally something I eat everyday in summer, you can add to your shakshuka chopped potatoes and zucchini, also you can have your eggs stirred in the pan with thes rest of the ingredients, so good really.

  • your my dog…I am making an egg bake off your other video but now I have slowed down to watch this…lol you are the BOSS!!lmao that cheese base is the business…

  • Hey chef! Planning on making your egg bake now. As I said before with your ribs recipe I’m no chef by any stretch. Can you tell me what measurements YOU use for the onion chili and garlic powders and paprika. I got. I clue and I’m worried about overpowering flavors… much thanks

  • Delicioso! My casserole dish was too big, but despite being thin, it was a hit for dinner. Tomorrow we try it cold for breakfast. (And, being a carnivore, I threw in some chopped pancetta.)

  • Been extremely down lately and needed a pick me up.. I knew exactly what YouTube Chanel to go to <3 Thanks guys. Have a great one!

  • Chef Buck here is your mission if you should try to make it. Just kidding but seriously I’m looking for a broccoli and cheese soup with a baguette.
    I’ve tried making other copycat recipes like Panera Bread. Nutmeg is an ingredient that I leave out, and baguette bread from the store doesn’t taste good either taste like yeast or something sour like. Thanks!!

  • This will fill the empty spot on my upcoming weekly menu perfectly. Plus leftovers. You rock! Thank you! Lovin those snazzy specs, too btw. I just ordered some new ones from Firmoo. If you haven’t heard of them, check ‘em out. I got two Rx pair for under $80 including shipping. I’ve gotten four from them in the past, all excellent. My ophthalmologist’s tech was impressed with the quality. Anyway, just a tip for fellow glasses wearers. ��

  • That looks soooo goooood!!! We are just finishing up making dinner and now we wish we had made that instead!!!! LOL! Thanks for sharing!

  • love watching your videos. you two always seem like you’re just having the best time doing something simple like making a good ol egg bake. I think we should all strive to be as happy just living life as you guys are!

  • Love this idea of a everyday Breakfast dish. Only concern on mine is the Italian Seaoning mix.
    What are the herbs that are in it? Can you define them

  • Very nice Chef Buck. As soon as I saw the email photo, rushed over too see that being made. That is easy. More resembles a calzone than a lasagna. Some type of a dipping sauce. Even pure maple syrup. Very enjoyable, Have a great weekend.

  • CG -1 2 3 4 5 6 7… 7 eggs! Chef buck yeah but no! LOL! Chef Buck this looks really really good I love this recipe it’s very low carb to and I’m on a low-carb diet so I love it thank you for sharing it!

  • Contrary to popular belief. This dish is not Mediterranean at first. It originated from Northern Africa “Maghreb”. It spread to Middle East and then Europe latter via Ottoman empire. Furthermore the name of this dish “Shakshouka” شَكْشُوكَةٌ is Tunisian Arabic vernacular which roughly translates to “Stick together”.

  • My Farther-in-Law pours this over a bowl with old Portuguese hard bread cut in tiny pieces. He also uses loads of unions and garlic. For the rest it looks the same. He was send into the war in Africa, picked it up there I suppose. Finger licking good, thanks for sharing, it’s one of my favourites.

  • Did cooking the tomatoes affect your cast iron skillet? I’m afraid to try shakshuka my skillet as I heard it messes up the layer of oil coating.

  • Carina, Where did you find your porcelain egg holder? It looks exotic and I would love to buy one. BTW I’ve enjoyed your video for Shakshuka. Thanks in advance!!

  • Hi..I really enjoy watching and learning new recipes..I’ve made lots of Mediterranean food but I’ve not made shakshuka brother is vegan so I’m going to try a vegan version of it this weekend. Are there any good vegan recipes that you can share?

  • Wow you really did it good! ���� I’m from Saudi Arabia and we do eat Shakshuka in our breakfast, but we mix the eggs we don’t leave it that way and make sure it cooked very well, you make hungry now i think i’ll make some. ����❤️❤️

  • Making this tomm or Sunday for breakfast. I have to substitute with fresh tomatoes and may add green, red peppers. Thanks. Looks so good and easy.

  • Apart from awesome Italian cooking, people will also learn how to be passionate in life. Thank you Gennaro you always make me smile:)

  • Hi, Carina. That dish looks absolutely gorgeous and elegant. You’ve struck it rich again. I am amazed at how well you’re progressing. You are truly AWESOME at cooking. I have a question: what’s your favorite vegetarian dish that you’ve ever made? Please let me know. Have a splendid week, Carina. By the way, I love your profile photo, so adorable.:) ������

  • “Ya know if your mother in law’s comin’ over, this is what you wanna make… if you care ’bout what she thinks. Maybe you just wanna make her plain burnt scrambled eggs if you don’t like your mother in law.”… HAHAHAHAHAHA!!! ��Oh man that’s hilarious!

  • I cook that way also.
    A handful, a smidge, a drop. I have measured the same ingredients for many recipies over and over for many years and just know what a teaspoon full in my palm looks like for example (my scrupulously clean palm).

  • Love love love your channel. Lots of people making cooking shows but your personality shines. Love your humor. Keep up the awesome work and keep them videos coming!!!

  • You stated the whole point was to make the dish visually appealing, great, however taste would have been my preference, eggs looked raw, and for me both tomatoes and spinach did me in sorry plain and simple for me, maybe I am just not that fancy…

  • Looks really fantastic we’ll have to try this this week for my son I like to get the idea of the cheese on the bottom will let you know thanks for sharing God bless

  • Hi Chef Buck you are a real chef. I have seen a lot on youtube nothing closer to you. You are great may God Bless and protect you.

  • Can’t wait too try this because I’m vegetarian, I’m so jealous of meat eaters but for the last 36 years I can’t stand the taste or texture of meat although I cook it 5 nights a week for my family, next life I’m going too be a meat lover I HOPE ��

  • Thank you Chef Buck
    I make this for my wife and I every Saturday morning as it is the only time we have time for breakfast.
    It is delicious. Thank you again for the inspiration.
    Just watched your old Christmas Video.
    Thank goodness you found someone and are happy now.

  • This looks fantastic! Can’t wait to try…..I found you by accident and am I ever happy! I can’t do written recipes (adhd add or whatever,), it does not compute (no one taught me to cook growing up)…but a video ‘showing me how’ works! Thank you! And Laura Vitale….lol… #there is hope for me ��

  • Love your recipes. Will definitely try this. I’m Wisconsin, but my husband was Louisiana. He likes hot, spicy; I don’t. He was really drooling over your garlic shrimp recipe!

  • So healthy! I’ll be making this for my next working from home breakfast! I’ll probably add a bit of bacon instead of cheese though:) I’m also with camera girl! Garlic Garlic!

  • Chef Buck, do you have a cookbook? If you don’t, you should. I would buy several. Some for my children. Come on, write some cookbooks! Please? Jean from Arizona

  • this is good buck and appreciate the parsley, I love to add it anytime I use garlic. I make something similar and add a very small portion of cooked spaghetti or even tiny elbow macaronis. pasta eggs and cheese and spinach and onions and garlic is very nice

  • Oh Jamie, as an african who inherited most of my cooking skills from generations of excellent cooks; your freedom and generosity with food has had me enraptured for the last decade. I’d probably faint if I ever meet you. Can’t wait to try these with scotch bonnets!

  • Looks great. Love that kind of stuff for breakfast. Grandkids coming tomorrow and with the garden in full swing it is a dish to make.

  • Oh my god, I love breakfast-type dishes and I love spicy dishes. I can’t wait to try this out! A quick question, though. How do you serve this? In a bowl? Or on a plate?

  • Found you this morning as I was feeling sorry for myself and watching YouTube. I’ve been ill all week and am mighty tired of
    feeling lousy! Had a few Roma tomatoes ripening quickly on the counter and decided this evening that your recipe was just
    the medicine I needed. Easy to make and so delicious, I feel better already. Added some chopped mushrooms which I cooked
    separately in some butter, perfectly done in my toaster oven in 15 min. Thank you.

  • Gennaro you’ve literally changed the way I look at food. I love your recipes and I’ve been making them for the last 3 days since I discovered you on YouTube. Thank you so much.

  • It does make sense! The red tomatoes represent the fires of hell and the green basil the paradise of heaven, and the egg is the person. What’s not to get? I’m may not be religious, but this dish looks damn delicious and heavenly!

  • Bravissimo Genna. Many thanks to share this lovely dish. Actually we also have a quite similar dish which is called “menemen” in Turkey. So nevertheless both of us are Mediterranean… by the way… Why are you cooking so good? Ciao.

  • “the tomato represent the fire of the purgatory, the green the represent the one day will touch again the greenland and the eggs is the meaning is the persons” I need to understand what this means.

  • Gennaro you’re soooooo cute! I hope to get to eat the food U cook one day! Do let us know when you’re gonna come to Jamie Italian in Singapore!

  • Mr. G i am going to try this recipe tomorrow as we celebrating the Easter eggs here in the Philippines April 5 2015 and thank you so much for this foodtube channel i learned a lot different recipes since i love pasta as well then i am started make my own version pasta like tonight for my dinner i made shell pasta the little one style shells like since i don’t have meat i end up make my own version with fresh tomatoes,basil,mushrooms,green peas and red wine with on top parmesan cheese i love it i already cooked different pasta with my own style i wish i can show you here my photos every time i learned something new recipe in this foodtube channel. Thank you Jamie Oliver and Mr Gennaro Thanks to all of you God Bless you and more power to your shows and career.

  • When he tastes it at 1:17, it looks like he’s about to say “OH MY MY” or “WHY I’M COOKING SO GOOD” but ends up going for “It needs a bit of salt.” Hahaha love this guy! 

  • Love eggs, not tried this recipe yet, won’t be waiting till this Easter though. When does the T shirt go into production, Why’s Gennaro cooking so good.

  • marco look have im not losing you go okay im terrible of saying sorry and it don’t worry marco I don’t want to lose you and im not letting go of you okay look marco as I told you you been the first guy I have been with and its my first time okay don’t get scared of nonsense because im ready now im sorry what happened earlier look don’t blame yourself for it just look at it was for love not to be unhappy look I did want to step with you forever man. Marco im sorry for been mean and terrible to you atleast look it if has to ever come to the push and anyone ask me who I want to spend the you been a very sweet loving guy and you been here for me more then I ask for and I want to thank you

  • This is just fantastic, it’s so simple but the result is nothing less then just the most delicious egg I ever had…. thx Gennaro for this gorgeous dish.

  • Thanks Gennaro!!, Hey, I went over my mates place yesterday and he had your cook book on his coffee table, that was a surprise, it was a good read too:)