Description
Sheet Pan Italian Baked Eggs are an easy, comforting meal any time of day. With a hearty veggie sauce, bubbly cheese, cozy baked eggs, fresh herbs & toasty garlic ciabatta.
Ingredients
Units
- 1 28 ounce can San Marzano Tomatoes (- whole & peeled)
- 2 bell peppers (- chopped)
- 1/2 yellow onion (- finely chopped)
- 1 cup mushrooms (- chopped)
- 2-3 cloves garlic (- minced)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chile flakes
- 6 large eggs
- 3/4 cup small mozzarella balls or slices
- 1/4 cup parmesean (- grated)
- 6 slices ciabatta bread
- 2 tablespoons olive oil
- 1/2 cup fresh parsley (- chopped)
- 1/2 cup fresh basil (- chopped)
Instructions
- Preheat oven to 400° F.
- Pour the San Marzano Tomatoes onto a sheet pan and squeeze with your hands to break up the tomatoes. Add the chopped veggies, onion, garlic, oregano, salt, pepper and red chile flakes to sheet pan. Stir together and and consolidate to 2/3 of the sheet pan.
- Bake for 45 minutes until the veggies start to soften and become saucy. Stir a couple of times during bake.
- Add some minced garlic to olive oil and brush on to the ciabatta slices.
- Add the ciabatta slices to empty portion of sheet pan. Then dollop the sauce with mozzarella balls and bake for another 10 minutes until it starts to melt and bubble up.
- Make 6 divots in the sauce with the back of a spoon and crack 6 eggs into the divots. Sprinkle the eggs with grated parmesan and bake for 8-10 minutes, until the egg whites just set and the yolks are still jiggly. The eggs will still keep cooking a bit once you remove the sheet pan from the oven so be careful not to over-bake the eggs.
- Top with fresh chopped herbs. Scoop and serve saucy eggs with the toasty ciabatta. Top with red chile flakes and fresh cracked pepper to taste.
Notes
*To serve a big crowd, double the recipe and split between 2 sheet pans.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Italian