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

Learn how to make Italian Baked Eggs, a lovely addition to a Mother’s Day Brunch or the perfect fast food for any meal.

VISIT my website to print & share the WRITTEN RECIPES:

WATCH more of my Bold Baking Breakfast Recipes:
* Bacon & Cheddar Cornmeal Waffles:
* Homemade Granola:
* Homemade Baked Churros:
* Homemade Nutella & Crepes:
* Red Velvet Pancakes:
* Churro Waffles:

Hi Bold Bakers! Start your week off right with the final episode of my Bold Baking Breakfast limited series. In this week’s episode I’ll show you how to make Italian Baked Eggs which are a perfect addition to a special event like Mother’s Day Brunch or for any occasion. So let’s get Bold Breakfast Baking!


Italian Baked Eggs
serves 8 people

4 tablespoon extra-virgin olive oil
1 medium onion coarsely chopped
3 cloves garlic thinly sliced
1 teaspoon hot chile flakes
I tin (14oz/400ml) tomatoes, crushed
8 large eggs
1/4 grated cheddar or Parmigiano Reggiano
Shredded basil
Salt and pepper

1. Place a skillet, preferably cast iron, on the grill over medium heat. 2. Add the oil and heat until hot
3. Saute chopped onion, garlic, and chile flakes and cook until softened and light brown, about 8 minutes.
4. Add the crushed tomato and bring to a simmer. Cook for about 10 minutes
5. Turn off the heat and divide the sauce into your seperate dishes (if you want you can always make one big egg dish and cook them in the skillet you cooked the sauce in)
6. Crack the eggs one by one into the your dishes. Sprinkle over your grated cheese and season with salt and pepper.
7. Cook at 400oF (200oC) for around 12-15 minutes or until as set as desired. I like it when the whites set but the yolks are still quite runny.
8. Remove the pan from the oven and let them sit for 3 minutes.
9. Sprinkle with fresh basil and serve with some toasted bread on the side. Eat and enjoy 🙂


Joy Williams says:

does it work to scramble the eggs? I’m not partial to sunny side up…

Shën says:

This is oriental dish, not italian at all. Looks good anyway!

Triunp says:

‘ the way to a man’s heart is through his stomach’ I sub right now, greetings from Chile

tom165983 says:

I love her accent! Dish is beautiful & looks tastes aswell. Gonna try this. Thank you!

Christina Shalom says:

DIY grill chicken in a mug

Pooja Sreeram says:

hi gemma, i’m gonna ask u the same question i had asked you for a recipe in another video.. can this dish be made in the microwave? if yes, could you please guide how so? thanks
and yeah, the baked eggs look lovely. had me drooling :p

Jewpacabra says:

At least my mom liked it

Alfred o says:

Don’t you just love the double deeping

Kyla Gantt says:

do you have a child

Mimification4U says:

Love your accent!

Child of God says:

This is from Yisrael and it’s jewish and not from Italy

Harold-Sweat-Head says:

Why does every single recipe on youtube have garlic in it?. Why doesn’t anyone have the imagination and creativity to make something that doesn’t have the horrible smelly stuff in it? Yes, I know I can leave it out but my point is, why is everyone so brainwashed by the stuff?

Violet Starlight says:

It’s also very healthy.

arava yuval shani says:

זה שקשוקה חח

Breakfast Recipes says:

i will try it

Jonathan Chamberlain says:

Any suggestion on how to chop onions and garlic without tears?

Teenage Cooking by Sharika tasnim says:

Can it be made in a mug?

Green Elephant... of DOOM says:

Oh yeah, I tried this recipe for myself, one of my brothers, and my mom over Thanksgiving weekend. I did it a bit differently though with some sausage mixed in at the bottom and a bit extra cheese at the top. The extra cheese just made like a seal at the top which then sorta steamed the egg. The egg yoke was super delicious and fluffy that way.

Thanks so much for this recipe! While mine wasn’t the same as yours, you gave me the inspiration for it. I really love your channel. You’re the only cooking channel I’ve actually subbed to, and I am so glad I did that. Thanks for all your wonderful recipes! 🙂

PS: There are these wonderful mini ruffled pie dishes that work perfectly for this recipe. Here’s a link to them on William Sonoma’s website:

wyattandjosie says:

Thanks for the breakfast idea. Cant wait to try it and am looking forward to checking out your other recipes.

Nasaq Licos says:

Italian Shakshika

maylee sue says:

the sauce looks so much like our traditional chili sauce except we use shallots and a whole lot more chili. this is a great idea for breakfast. might try this tomorrow, thank you.

Soyun Park says:

so yummy

Sarah Millson says:

gemma i like your hair&skin color here 🙂 x

Ashish Senapati says:

so it’s a fancy shakshuka….my family really love this dish

Donja McGuire says:

Oh my soul! This is beautiful sauce <3 Just even dipped buttered toast in it is amazing :p Yum! Thanks so much for sharing your gift with everyone!

WhiteRaven696 says:

For those of us who aren’t fans of chunky sauces, could we put the finished marinara in a blender or food processor to liquify or could it possibly change the flavor? I’m asking because in your homemade Nutella recipe, the hazelnuts turned from chopped nuts into nut paste after the processor.

ArmageddonEpox says:

I am eating these right now, and it’s the greatest breakfast I’ve ever tasted ❤️

Massimo Pomponio says:

Hi Gemma, I like that recipe and reading the comments I’ve learned its real origin. As others did, I’d like to contribute to clear some inaccuracy in this video: marinara sauce is made WITHOUT onion 😉

R Indira says:

very nice

Srikanth Thimmapuram says:

It is awesome, very simple to cook and easy to serve. thank you, Gemma

Aimee Scanlon says:

I tasted this for the first time this past weekend – so good!

Christina Shalom says:

DIY waffle in a mug

Kawaii Overlord says:

what is the intro song?! absolutely love it!

Parasjeet Gaming says:

What is your favourite song

Dean Scobie says:

Love this recipe and similar to middle eastern shakshuka! Beautiful

Cristina Piccinini says:

I’m Italian, I live in Italy and I still don’t know what exactly is “marinara” sauce… I think it’s like “alfredo” pasta. In Italy they don’t exist. The only thing is marinara pizza… Which is made without mozzarella, only tomato, garlic, oregano and olive oil.

jonian proda says:

i make this dish a bit differently from this one . onions, tomatoes, green peppers. mix the egg with with 2-3 tablespoons of yogurt .then add it to the frying pan with the tomatoes. cook them together for nearly 5 minutes. its nearly the same recipe but different taste

Kalpesh J says:

wow.. that reminded me of shakshuka with addition of some cheese on top.

breakfast recipes says:

i love Italian foods Gemma

Esperalzi Esperal says:

This is Arab shaksouka to me..

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