Italian eggs

Italian eggs can make a great weekend or weekday meal-breakfast, lunch, or supper. Simple, easy, and the only ‘true’ requirement is a skillet or dish that’s safe for the oven.  I used a 7 inch stainless steel skillet. Also good for meatless meals.

Add pasta or some crusty bread or a salad and you’re all set.  The sauce, cheese, and eggs make a great combination.  Seriously.  Try them today!

You’ll need:

5 min. + 20 min. cooking

Serves 1 or 2 depending on what you serve with them.

  • 3 eggs
  • 1/3 c. shredded mozz.
  • 1/2 c. spaghetti sauce
  • salt/pepper

Spray or coat the bottom of the skillet with olive oil or non-stick spray. Layer sauce, cheese, and crack eggs over the cheese.  Top with salt/pepper.  Bake for 15-20 min. at 350 degrees.

The sauce gets hot, the cheese gets bubbly and brown, and the eggs set up but the yolks don’t get hard if you keep an eye on them.




Serve alone, with pasta, rice, bread, salad, by themselves. You won’t be sorry! I ate mine with some warm corn tortillas.



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