Italian baked eggs are a simple, comforting, and incredibly flavorful dish made with just a few ingredients and one baking dish. Eggs are gently baked in a rich tomato sauce, topped with melted cheese, and finished with fresh basil for a classic Italian touch.
This recipe is perfect when you need a quick dinner but still want something warm, satisfying, and homemade. The creamy yolks, the melted scamorza, and the slightly spicy tomato sauce come together to create a dish that’s both rustic and irresistible.
Serve it straight from the oven with plenty of crusty bread to scoop up every bit of the sauce.
What Are Italian Baked Eggs
Italian baked eggs are eggs cooked in a tomato-based sauce, often enriched with cheese and herbs. Similar to shakshuka but with a distinctly Italian flavor profile, this dish highlights ingredients like olive oil, basil, and scamorza cheese.
The eggs cook gently in the oven, resulting in set whites and soft, slightly runny yolks.
Tips for Perfect Italian Baked Eggs
- Use high-quality tomato purée for the best flavor, since it forms the base of the dish.
- Do not overcook the eggs if you prefer a soft, runny yolk.
- Scamorza adds a slightly smoky flavor, but you can substitute it with mozzarella if needed.
- Serve with toasted bread to fully enjoy the sauce.
Frequently Asked Questions
Are Italian baked eggs the same as shakshuka?
They are similar, but not the same. Shakshuka typically includes spices like cumin and paprika, while Italian baked eggs use olive oil, basil, and Italian cheeses for a more Mediterranean flavor.
Can I use mozzarella instead of scamorza?
Yes. Mozzarella is a great substitute and will give a milder, creamier result.
How do I know when the eggs are done?
The egg whites should be fully set, while the yolks can remain slightly soft depending on your preference.
Can I add other ingredients?
Absolutely. You can add vegetables like spinach, mushrooms, or even cooked sausage for a richer version.
How to Store Italian Baked Eggs
If you have leftovers, let the dish cool completely and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. Keep in mind that the eggs will become more cooked during reheating.
How to Freeze Italian Baked Eggs
Freezing is not recommended, as the texture of the eggs can become rubbery after thawing. However, you can freeze the tomato sauce base separately and add fresh eggs and cheese when ready to bake.
Ingredients
How to Make Italian Baked Eggs
In a bowl, mix the tomato purée with extra virgin olive oil and a pinch of salt.
Tear the fresh basil leaves by hand and add them to the sauce along with the chopped dried chili pepper.
Pour the sauce into a baking dish and spread it evenly across the bottom.
Cut the smoked scamorza into small, even cubes and scatter them over the tomato sauce.
Crack the eggs directly into the dish, spacing them slightly apart so they cook evenly.
Season the yolks with a pinch of salt, sprinkle over the grated cheese, and add a few extra basil leaves.
Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 15 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the egg whites are set and the cheese is fully melted and bubbling.
Serve immediately while hot and gooey.
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