Italian-Style Baked Eggs

 

Italian Style Baked Eggs I Price Chopper

Video taken from the channel: myPriceChopper


 

Baked Eggs Eggs Baked in a Spicy Creamy Tomato Sauce Father’s Day Brunch Idea

Video taken from the channel: Food Wishes


 

Cat De Orio’s Italian-Style Baked Eggs Cooking Demo Pickler & Ben

Video taken from the channel: Pickler and Ben


 

Italian Baked Eggs

Video taken from the channel: TipHero


 

Italian Baked Eggs Gemma’s Bold Baking Breakfast Recipes Episode 3

Video taken from the channel: Bigger Bolder Baking


 

Baked Eggs Three Ways | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Shakshuka Recipe | Spicy Tomato Baked Eggs

Video taken from the channel: Recipes by Carina


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. Instructions Position the rack in the center of the oven and preheat the oven to 350°F. Pour the marinara sauce into a 9X 13-inch baking pan.

Sprinkle the chopped basil over the sauce. Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara. Runny, sunny egg yolks over toast is one reason you should get out of bed!

With the Flat Belly Diet’s recipe for Italian-Style baked eggs you’ll get all this and a serving of vegetables to boot. The dish calls for a delicious sauce made with bell peppers, onions and tomatoes, a wonderful thing for those. Sprinkle Parmigiano-Reggiano and red pepper flakes over tops of eggs. Bake until egg whites are set, yolks are a bit runny and cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon.

Italian-Style Baked Eggs (+$25.00 Visa Gift Card Giveaway from Eggland’s Best) Impress your friends and family with this simple and delicious recipe for Italian-Style Baked Eggs. Serve with a salad and a warm loaf of Italian Bread, great for dipping!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.

Search. When autocomplete results are available use up and down arrows to review and enter to go to the desired page. Touch device. Heat the olive oil in a medium skillet over medium heat. Add the garlic and onion and cook until tender, 3-4 minutes.

Add tomatoes and. Preheat oven to 400 degrees. In a small bowl, mix together the artichokes, sauce, garlic powder and oregano. Divide the mixture between four 8 ounce ramekins coated with cooking spray and top each with one egg. Divide the cheese among the four and sprinkle over the eggs.

Season with one pinch each of salt and pepper. Preheat the oven to 350°F. Prepare four 4or 6-ounce ramekins by adding 1 teaspoon oil to each.

Use clean hands or a pastry brush to grease the sides of the ramekins with the oil. Layer 4 to 6 slices of tomatoes on the bottom of each ramekin (this will create a.

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

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

Bake until egg whites are opaque and yolks have desired texture, about 8 minutes, sprinkle mixture with ‘/, cup shredded PARMESAN-REGGIANO CHEESE.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Poached eggs love to be drizzled with good olive oil and grated with hard cheese, like Parmesan or Pecorino, then a lot of freshly cracked black pepper, and topped with fresh herbs.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Anyway, this recipe is not about breakfast or sweet treats, but rather about showing you how we like to use eggs in Italy.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Break the eggs into a bowl and add a pinch of salt and pepper and the remaining 1 tablespoon of olive oil.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

They are 3 oz. of sugar, 6 oz. of butter, 9 oz. of flour, 1 whole egg plus a little iced water for moistening the dough, which should be mixed and rolled out, very quickly and lightly, and cooked at once.

“An Omelette and a Glass of Wine” by Elizabeth David
from An Omelette and a Glass of Wine
by Elizabeth David
Grub Street Publishing, 2009

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

Spoon 1 tablespoon of the egg mixture into each bread cup and top with the Parmesan and paprika.

“Flat Belly Diet!” by Liz Vaccariello, Cynthia Sass, David L. Katz
from Flat Belly Diet!
by Liz Vaccariello, Cynthia Sass, David L. Katz
Rodale Books, 2009

If you prefer to bake the eggs instead of frying them, preheat the oven to 425°F, place the eggs on a rimmed baking sheet, and bake for 20 minutes, or until the prosciutto is crisp and the pork is cooked through.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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48 comments

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  • 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.

  • 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. ����❤️❤️

  • 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!!

  • 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

  • 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”.

  • 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.

  • 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?

  • 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.:) ������

  • 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

  • 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

  • Hi Jamie…..love 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.

  • Hi..I really enjoy watching and learning new recipes..I’ve made lots of Mediterranean food but I’ve not made shakshuka yet..my 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?

  • 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.

  • 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!

  • 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

  • My mom likes this concept but she doesn’t like the yolk taste, even if I cook them until hard. If only I could scramble the egg and still be able to do this:(

  • 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!

  • 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.

  • 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.

  • 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 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…..now on YouTUbe….absolutely WONDERFUL!! You appear to really care that I eat well and in minimum time & effort. God bless you!!

  • 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:)

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

  • 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!

  • 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!

  • I would just inhale that!!! Hahaha!!! Awesome meal for anytime!!! Thanks Chef John! Your the Best our Friend!!! Being Italian, I am surprised I never thought of sauce & eggs! Why not! ����✌

  • 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.

  • 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??

  • 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

  • I have been told by my doc to follow a low-carb diet and this sounds fantastic! Going to try this tonight can’t wait! Thank you, Chef! God Bless and stay well ��

  • 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 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.

  • 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.

  • 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.

  • Broke verion; slice of toast, marinera sauce, cheese, a sunny side up egg, salt and some freshly ground black pepper for fancyness

  • Don’t know what happened but after 12 minutes on 400f the whites were still translucent; after 15 they were white but a runny mess. After 20 minutes they started looking done but as spooned one of the eggs, it just disintegrated. After 25 it was almost set. Don’t know if my oven broke or what, however the results were still tasty, if a bit loose.

  • 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.

  • The Italian side of my family calls this Eggs in Hell or Eggs in Purgatory depending on the spice level. We do it on the stovetop.

  • Oh my God! It was DELICIOUS, I added yogurt on top of marinara instead of cream and cooked on stove on low flame for 10 mins and came out awesome! Served with butter and cream, a new yummy comfort food for me……I am so happy

  • 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.

  • 3.09 million subscribers, 645,433 views on just this video….Chef John is set to eclipse the biggest names out there. Good for him, you build that empire, it’s quality stuff.

  • Chef John, I don’t know if you’ll read this, but my boyfriend and I thoroughly enjoy your videos. We have tried about 5 of your recipes and have loved them all. Thank you for your positive attitude, it’s a delight.

  • 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.

  • Omg that leaves my mouth watery at the end of the video. Soooo awesome. It’s past midnight right now but I’m still gonna get my ass outta my bed and make it and easy it. Who else is like me? Always hungry ������

  • ahha i know it’s old, but as a child i used to do this on a clay bowl for the oven (chilean tipical stuff) and i called it “huevo a la cocó” or “A la cocó eggs”