Baked Italian Eggs

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
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What's better than a rich tomato sauce, lots of cheese, and creamy egg? These Italian baked eggs are a great light dinner or lunch, perfect to dip crusty bread into to sop up yolk or sauce. Make one or two, or you can triple the recipe and make enough for more in a large baking dish. The trick is to use the best marinara sauce you can find, and you won't be disappointed!

Cheesy and ready to dip crusty bread into


1 cup marinara sauce

3 Tbsp ricotta cheese

2 eggs

2 Tbsp whipping cream

2 tbsp freshly grated parmesan cheese

1/4 cup grated mozzarella cheese

2 tbsp finely chopped green onion



1. Turn your oven on to 425 F and grease two 1 cup ramekins. Pour 1/2 cup marinara sauce into each.

Italian baked eggs

2. Put about 1 1/2 Tbsp ricotta cheese in the middle, forming a well to crack the egg into.

3. Crack in an egg and gently fit it into the dish.

Italian eggs

4. Top each egg with 1 Tbsp whipping cream, 1 Tbsp freshly grated Parmesan cheese, and a bit of mozzarella.

Italian baked eggs

5. Place the ramekins on a baking sheet and place in the oven for about 10-12 minutes until the egg whites are cooked through. Serve hot, topped with a sprinkle of green onion and crusty bread to dip in and sop up the sauce.

Italian eggs