Baked Eggs in Marinara Sauce
on May 29, 2015, Updated Jan 12, 2025
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Three ingredients are all you need to make these Italian inspired Baked Eggs in Marinara Sauce!
Happy Friday friends! Short work weeks are the best don’t you think? As you’re reading this I’m either out doing my long run for the week, boarding a plane to Portland, or I’m already in Portland eating all the delicious things at the Indulge Conference! I have to say that even though it was a short work week, it was a busy one trying to get everything ready so I could relax this entire weekend. Today I’m keeping things short and sweet, well actually savory, but you know what I mean. Today I’m giving you a seriously delicious recipe that only take 3 ingredients and ones you may already have in your house! Baked Eggs in Marinara Sauce is what I’m serving up today and I am in love with everything about this dish!
If you’re new to cooking, have a busy schedule, or just appreciate simple delicious meals like I do, then you will love this. The recipe is so simple it’s one of those that I have a hard time actually calling a recipe. However, I’m a firm believer that it’s usually the simplest recipes with straightforward ingredients that often taste the best. Not to mention who doesn’t love making a dinner that comes together in 20 minutes!
On to the “recipe”! These Baked Eggs in Marinara Sauce are simply, marinara sauce (this is my favorite recipe, but jarred sauce will work too) poured into two skillets or ramekins, parmesan cheese sprinkled over the top of the sauce, and two eggs cracked on top of each skillet and sprinkled with salt and pepper. The eggs are then placed in the oven and baked for 10-15 minutes or until the whites are set. I added a little bit of fresh parsley (fresh basil would be delicious too) to the top of my baked eggs because I love finishing a dish with fresh herbs, however it’s completely optional.
You can eat the baked eggs straight from the skillet, that’s what I did, or serve them with a crusty baguette for dipping. The baked eggs make a wonderful meatless, vegetarian dinner or if you like a savory meal for breakfast they are delicious way to spice up the usual scrambled egg and toast routine. If you’re in search of a fast, easy to make meal that uses minimal ingredients, then end your search here with these Baked Eggs in Marinara Sauce!
More Easy Egg Recipes
Vegetable Hash with Poached Eggs
Spinach and Roasted Red Pepper Baked Eggs
Baked Eggs in Marinara Sauce
Ingredients
- 1 cup marinara sauce, jarred or I use this recipe
- 1/4 cup shredded parmesan cheese
- 4 eggs
- Salt and pepper to taste
- Fresh basil or parsley, optional
- Serve with toasted baguette slices, optional
Instructions
- Preheat oven to 425° F. and line a baking sheet with foil.
- Pour 1/2 a cup of the marinara sauce into two 6 inch cast iron skillets or two 10 ounce ramekins. Top the marinara sauce with 2 tablespoons each of parmesan cheese.
- Gently crack 2 eggs into each skillet. Top the eggs with salt and pepper then place them on the foil lined baking sheet. Bake the eggs in the oven for 10-15 minutes or until the whites of the eggs are set.
- Remove from the oven and sprinkle with parsley or basil if desired. Serve immediately with toasted baguette slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks fantastic – Would this work in a 10inch skillet? How do I convert this recipe to a 10 inch skillet?
Hi Laura,
I think the only adjustments I would make would be to increase the marinara sauce to 1 1/2 cups and add an extra egg or 2 if you’d like. If you want to add more cheese I would increase that to 1/3-1/2 cup. The baking time shouldn’t change.
Do you think this recipe will work in a muffin tray? I don’t have a cast iron skillet.. or ramekins that can go in the oven
I haven’t tried it this way Lorraine, but I’m sure it will bake fine. The issue will be serving it, you’d almost have to eat it out of the muffin tin. If you have a pie plate that could work as well, it would be one big serving rather than individual.
This looks so delicious! I’m confused about putting the CI pans on foil lined baking sheets. Is this only if you’re using ramekins? I didn’t see the reason as I just put my CI right on the oven. Thank you.
Hi Heather. I put the cast iron skillets on a foil lined baking sheet just to protect the oven from a mess in case the sauce decided to bubble up over the edge. :-)
Danae, these look awesome! They’re perfect for an easy, delicious hearty breakfast (or dinner), and they also look like a great brunch item. I can’t wait to try these :)
You had me at your beautiful egg photos! I am in drooling awe right now LOL
Thanks Anna! :-)
Danae – Have a wonderful weekend. I would’ve never thought to combine eggs and marinara, but this dish just topped the list of dishes I am now craving. YUM!
Thanks so much Erin! I had a fantastic weekend!