Baked Eggs Marinara

4 Dec

This is my new favorite breakfast.  It can be as simple or as complicated as you choose.  Make your own sauce by scratch or dump from a jar (like I do).  Or try a different type of sauce.  I plan to try an alfredo or other cream sauce some time.  Cater it to your own family or guests by using as many eggs as you need or to get really fancy, use individual ramekins for each serving.  Some recommend serving with warm, crusty bread for an ultra hearty meal.


  • About 1/4 cup per egg of any tomato-based sauce
  • Eggs
  • Shredded parmesan or other hard Italian cheese
  • Salt and pepper, to taste
  • Extra-virgin olive oil

Layer marinara on bottom of ungreased baking dish.  Crack eggs directly onto surface of sauce, spacing them evenly.  Sprinkle with salt and pepper, top with a light dusting of cheese and drizzle with EVOO.  Bake at 400F for about 10 minutes or just until egg whites are set and yolks remain soft.


One Response to “Baked Eggs Marinara”


  1. Baked Eggs Marinara « my little coffee beans - January 12, 2011

    […] here for a link to my new favorite breakfast.   Leave a Comment LikeBe the first to like this […]

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