The Ultimate Italian Breakfast: Savory Baked Eggs in Tomato Sauce
After trying this recipe, you will never make those simple fried eggs again.
They say the good day starts with good breakfast, so it seems wise to try and make something both delicious and good-looking before heading for work.
These Italian-style baked eggs served with tomatoes and cheese might be just what you’ve needed all along — the hearty dish looks like it was brought from one of the most authentic Italian spots in town.
Here’s what you need: 1 large tomato, 100 g of mozzarella cheese, 2–4 eggs, 2 tbsp of Parmesan cheese, 10 g of capers, a few sprigs of thyme, 2 tsp of olive oil, sea salt and ground black pepper to taste.
Wash the tomato, cut it in half, and carefully remove the seeds to get rid of excess moisture. Place the halves in small baking dishes.
Season the tomatoes with salt and a little pepper, sprinkle with thyme leaves, and drizzle with olive oil.
Top with slices of mozzarella and lightly sprinkle with grated Parmesan.
Carefully crack one egg into each baking dish. If space allows, you can add one more egg to each dish.
Place the dishes in an oven preheated to 200 °C and bake for 10–15 minutes. The whites should be fully set, while the yolks should remain slightly runny.
Sprinkle the finished dish with the remaining Parmesan, fresh thyme, and capers.
Serve immediately with crispy croutons, fresh bread, or ciabatta.
