Italian Baked Eggs

Simple but bold and exciting on flavour

Baked Italian eggs are perfect for brunch or as a cosy comforting dinner. You can make use of leftover meats like roast Christmas turkey, ham or whatever meats you have on hand for the filling. It’s one of those comfort foods that instantly remind you of the smell of a hot cheesy pizza with fresh basil, or a bowl of hot home made tomato and basil soup with chunks of cheddar. Yumm!

To me, Italian food is the epitome of comfort food. Simple but bold and exciting on flavour. Food that’s made with love, a dash of wine and lots of cheese. What’s more comforting than that? So without further a do let’s do brunch.

For a vegetarian version simply swap the meat for chopped mushroom or your favourite veg.

Serves | 3 |


6 Eggs (2 per portion)

1 White Onion

1 Red Onion

1 Cup chopped ham or leftover roast meats

3 Celery Stalks

1/2 Capsicum (Yellow or Red)

Handful of fresh dhania

2-3 Cloves of garlic

Salt and pepper to season

Cheddar cheese (grated) About a cup and a half

For the marinara sauce

Half of the chopped white onion

1Tbsp Olive oil

1 Can Tinned Tomatoes

1 Stalk fresh rosemary

Handful of fresh basil leaves (Chopped)

1 Tbsp Red wine vinegar

1 Tbsp Brown Sugar

A pinch salt and black pepper to season

You will need 3 medium sized ramekins or one large sized baking dish if you don’t have ramekins.


Marinara Sauce

Prep and chop the ingredients that need chopping then make the marinara sauce.

Heat some oil in a small pot and add half of the chopped white onion. Once lightly browned add a pinch of slat and pepper then pour in the tinned tomatoes. Roughly break them up with a wooden spoon or scissors then add in chopped basil, dhania and rosemary.Cover and simmer for 2 minuets.

Next, add in the brown sugar and red wine vinegar then give it a light stir to disolve the sugar. Cover and reduce the heat to low letting the sauce simmer for another 4 mins. While you get started on the filling. At this point taste the sauce and check for seasoning, in case it needs  more salt & pepper.

The Filling

On a separate pan add 1 tbsp Olive oil and begin to brown the celery on a medium to high heat, followed by the onion (white & red), garlic, capsicum and your chopped leftover meats. Finally add a knob of butter and some roughly chopped dhania. Saving some for garnish later.

Add the marinara sauce to the filling mixture and divide it between each bowl. Leaving room at the top for the cheese and eggs. Sprinkle a good helping of grated cheese over the marinara sauce then finally crack 2 eggs on top and season with salt & pepper.

Bake the eggs in a preheated oven at 180°Celcius for 20 mins  or until the eggs are cooked through. If you like a runny yolk simply reduce the time.

If you’re feeling cheesy sprinkle some parmesean cheese on top while it’s still hot. Garnish with dhania and serve with buttered toast or garlic bread.


Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.