If you follow me on Instagram, you might be able to tell that I love Shakshuka. This recipe is similar but with a bit of a twist. The perks of this individual Italian baked eggs recipe over my shakshuka recipe are 1) they are served in adorable individual oven-safe bowls that make for easy serving and 2) they will make your house smell like pizza in the morning – what more could you ask for!
Like my shakshuka recipe, these baked eggs are very easy. Just need a little marinara sauce, some milk (optional but makes it creamier) and cheese (I like parmesan for this but you could use something like gruyere or feta too).
If you don’t have individual oven safe bowls, feel free to use a Pyrex and serve into bowls after you bake them. But if you want some oven safe bowls, mine are linked here. I promise you’ll get so much use out of them once you buy them!
Individual Italian baked eggsPrint This
- 1/2 jar marinara sauce (about 1 cup)
- 2 tbsp low-fat milk
- 4 tbsp parmesan cheese, grated
- 4 eggs
- 2 slices of toast
Pre-heat oven to 400º.
In individual oven-safe bowls (linked mine here), pour 1/2 cup marinara sauce into each bowl. Next, add 1 tbsp milk to each bowl and stir in with the marinara sauce (you can sub a non-dairy milk just make sure it’s not vanilla flavored as a lot of them are or it will taste weird). If you don’t have milk, you can leave this out and it will still be good!
Crack two eggs into each bowl. Then sprinkle each bowl with 2 tbsp of grated or shredded parmesan cheese. Put in the oven at 400º for 12 min. Then turn your oven on Broil-High and broil for about 2 minutes (make sure to stay by your oven during this part! wouldn’t want to forget these while on broil).
Be careful taking them out of the oven. Serve with toast to soak up the sauce!