Category: Breakfast

Italian Baked Eggs

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Time to whip out my favorite kitchen object – the classic, the amazing, the cast iron pan! I honestly don’t know what I would do without my cast iron pan. This recipe simply showcases the handy-dandy-ness (yes, that’s a word?) of a cast iron by being able to go from the stove top to the oven and back out again.

I made this recipe for James and I for Sunday breakfast and it was perfect! Savory, filling, but not too heavy. I’m not really a sweets in the morning kind of girl so this was right up my ally. And any time I get to have runny egg is a good time, amirite? #yolkporn

Anywho, I hope you enjoy this lovely breakfast recipe! Let me know what you think.

Carly

Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Total Time: 15-25 minutes

Brunch, the best meal of the day. Well, on Saturdays and Sundays at least. This super easy recipe is great for a brunch or would even be great for supper with a nice side salad.

Recipe Type: Breakfast, Brunch
Cuisine: Italian
Serves: 2

Ingredients

1 TBSP of olive oil
1/4 of a yellow or white onion, diced
5 mushrooms, sliced
1/4-1/2 cup of red pepper, chopped
10 or so cherry tomatoes, cut in half
10 thin slices of spicy salami, such as sopressata, sliced thin
1.5 cups of marinara sauce of your choosing
4 eggs
1/2 cup of aged white cheddar cheese, shredded
Baguette

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Instructions

  1. Preheat your oven to 400 degrees.
  2. Start by heating the olive oil in your cast iron pan over medium heat. Add your onions, mushrooms and peppers and sauté for a few minutes until the onions soften up.
  3. Add in your halves of cherry tomatoes and sauté for a few more minutes.
  4. Add in the salami and mix in with your vegetables.
  5. Add in the marinara sauce and make sure the meat and vegetables are spread evenly.
  6. Make 4 little holes in the sauce and crack an egg into each hole.
  7. Sprinkle the top with cheese and put into the oven.
  8. Bake for about 10 minutes or until the egg whites are cooked.
  9. Take it out of the oven and serve quickly as the egg yolks will continue to bake in the hot pan.
  10. Dip the baguette in the yolks, scoop the sauce and enjoy!

Notes

  • You can make this dish vegetarian simply by omitting the salami. I would probably double the amount of mushrooms in it if you do so.
  • If you don’t want to use salami you could use any type of sausage in this recipe as well. Simply crumble it and sauté it until it’s brown before throwing the onion and mushrooms into the skillet.