Baked Eggs with Tomato Sauce, Italian style

In the Middle East, this dish is known as shakshuka, while in Italy, it's referred to as uova in purgatorio (eggs in purgatory). Though the name paints a vivid picture and some ingredients might vary, at its heart, it's simply eggs poached in a rich tomato sauce. However, that description barely scratches the surface of this flavorful and adaptable dish. Ready in just 25 minutes, it’s perfect for a cozy weekend breakfast, a fulfilling brunch, or even a quick weeknight dinner.

Our take on this traditional recipe includes a savory tomato sauce enriched with spicy Italian turkey sausage for a boost of lean protein. On top of the sauce, we crack four eggs and transfer the entire skillet (or baking dish) to the oven. In just 10 minutes, the egg whites will firm up while the yolks remain perfectly runny—just the right amount of time to pour a cup of coffee, orange juice, or even a glass of wine, and set the table.

All that’s left is to dip a warm, cheesy baguette slice into the runny yolk and enjoy the deep flavors of this dish that has stood the test of time. It's easy to see why this has become a beloved classic.

Baked Eggs Variations

Here are some ideas to give this dish a unique twist.

• For a vegetarian version, simply omit the sausage or replace it with a plant-based alternative.
• Stir in chopped red, orange, and/or yellow bell peppers with the onion to make the dish closer to traditional shakshuka.
• Add a dose of extra veggies by mixing in some baby spinach or thawed frozen spinach along with the tomatoes.
• Finish the dish with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra-virgin olive oil.

Serving Suggestions

These saucy eggs are best enjoyed with a toasted baguette, but naan works wonderfully too if you have it on hand. For those following a gluten-free diet, a corn tortilla would be an equally delicious option. Once you've selected your dipping bread, just dive in and savor the dish. However, adding a crisp green salad on the side would turn this into a more complete meal.

Ingredients

• 1 baguette, cut in half and sliced lengthwise

• 1½ tablespoons extra-virgin olive oil

• 4 ounces low-moisture mozzarella, sliced into 8 pieces

• 12 ounces hot Italian turkey sausage, casing removed

• 1½ cups chopped yellow onion

• 3 garlic cloves, minced

• 28-ounce can crushed tomatoes

• 1½ teaspoons fresh chopped oregano, plus extra for garnish

• ¾ teaspoon kosher salt

• 4 large eggs

• ¼ teaspoon freshly ground black pepper

Directions

Prepare the cheesy toasts.

Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet, brush each with oil, and place two mozzarella slices on top of each piece. Bake for about 12 minutes, or until the cheese is melted and golden brown.

Cook the sausage.

While the toasts are baking, heat a large ovenproof nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until it's nearly cooked through, about 5 minutes.

Add the remaining sauce ingredients.

Add the onion and garlic to the sausage and cook, stirring, until the onion becomes translucent, about 3 minutes. Then, stir in the tomatoes, oregano, and salt, and bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 3 minutes.

Add the eggs.

Lower the oven temperature to 375°F. Carefully crack the eggs into the sauce, making sure to leave space between each one, and then sprinkle them with freshly ground pepper.

Bake and serve.

Place the skillet in the oven and bake for 7 to 9 minutes, or until the egg whites are fully set but the yolks remain soft. Garnish with fresh oregano and serve the dish in bowls with the mozzarella toast.

More Egg-based Dinner Ideas

• Ham and Egg Croissant Sandwiches
• Green Shakshuka
• Skillet Baked Eggs with White Beans and Mushrooms
• Zucchini Frittata with Parmesan
• Use-It-Up Quiche
• Nicoise-Inspired Potato Salad
• Spring Greens Tartine with Prosciutto, Fontina, and a Fried Egg

Nutrition Facts (per serving)