Go Back
Print

Pizza Baked Eggs

Baked eggs are such a great quick meal, whether for brunch or even a weekday dinner. With pizza flavours, and crusty bread, this is such a tasty and fun version.
Course Breakfast, brunch
Cuisine American
Keyword baked eggs, eggs, pizza
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Ingredients

Pizza Baked Eggs

  • For two servings
  • 1 cup marinara sauce see below
  • 5 medium sized cremini mushrooms sliced
  • 2 tbsp olives sliced
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup shredded fontina or mozzarella cheese
  • 4-5 small balls of bocconcini, or torn fior di latte
  • 2 tbsp freshly grated Parmesan
  • Kosher salt and freshly ground black pepper to taste
  • chilli flakes
  • 1/4 cup basil leaves thinly sliced

Marinara or Pizza Sauce:

  • Makes 4 cups
  • 1 tbsp olive oil
  • 1 medium to large onion minced
  • 3 medium garlic cloves minced
  • 1 tsp dry thyme
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1/4-1/2 tsp crushed chilli peppers or powder or to suit your taste
  • 3 Tbsp tomato paste
  • 1 900 ml jar 4 cups whole tomatoes, with juices (alternatively you can use a 800 ml (28 oz) can of crushed or whole tomatoes, with juices)
  • 1 bay leaf
  • 2 Tbsp butter
  • 1/4 cup parmesan cheese
  • 1 1/2 tsp sugar optional

Instructions

Pizza Baked Eggs

  1. Preheat oven to 425F. Grease or spray two personal sized baking dishes. They should be able to hold 1 to 1 1/2 cups.

  2. Divide marinara sauce evenly into the baking dishes. Top with the mushrooms, olives, eggs, milk, fontina, bocconcini and Parmesan; season with salt and pepper to taste.

  3. Place the dishes onto a baking sheet. Place this on the centre rack of the oven and bake until egg whites are cooked through, about 15-18 minutes, depending on your oven.

  4. Serve immediately, garnished with chilli flakes and basil leaves, if desired.

Marinara or Pizza Sauce

  1. Heat a medium stock pot over medium high heat.  Add the olive oil. Add the onion and cook till just starting to soften, about 5 minutes. Add the garlic and cook for another minute.  Add the thyme, Italian seasoning, basil, salt and pepper. Stir to combine.  Add the paprika, chilli pepper and tomato paste and stir to coat everything evenly.
  2. Add the whole tomatoes and juices, and break the tomatoes with a cooking spoon.  Add the bay leaf and butter. Stir well. Reduce the heat to medium low and simmer, partially covered for 30 minutes.
  3. For a pizza sauce: Add 1/4 cup parmesan cheese.

  4. Transfer the contents of the to a blender.  Remove the bay leaf (I have learned this one the hard way!) and blend till smooth.  Return the contents to the pot.  Taste and re-season with additional salt and pepper as needed.  If you find that the flavour is slightly acidic, add 1/2 tsp or so sugar and stir through.  Feel free to leave it rustic and unblended for a sauce over pasta etc.

  5. See blog post for more details.

Recipe Notes

The sauce can be prepared in advance and stored in the fridge till needed.  You can divide and freeze half for future pizzas or pasta meals.

Use whichever pizza toppings you like, just make sure to use similar amounts to the ones suggested.

Feel free to turn this into a full skillet sized meal, and cook on the stove top, with the lid on, till the eggs are set, see blog post for more details.