Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair.

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Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com

About Creamy Italian Baked Eggs

Have you ever had a dish that knew you were going to love it even before you’d even tried it?

A dish that was so clearly delicious that you could taste it from the picture alone?

That’s exactly what happened to me with these Italian baked eggs.

Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com

Now, not many people know this about Homemade Hooplah, but I started this little food blog so that I could learn how to cook.

As in, I really didn’t know what I was doing before I posted my first blog post. I was pretty good at boiling water, and could make various forms of toast, but I only had a few token recipes up my sleeve…  and after a few years, I was tired of making the same few dishes. I wanted to more, I wanted to expand, and I knew I’d need an extra dose of motivation to get it done.

So with that goal in mind, starting this little food blog was supposed to help keep me accountable and pushing myself forward. Because come hell or high water, I was going to learn how to make all those sinfully delicious dishes I kept pinning on Pinterest.

Flash forward two years later, and here we are, with me showcasing this extremely delicious dish of Italian baked eggs that I made with no effort at all. Because despite what I used to think, cooking is actually pretty easy once you get the hang of the basics. What you see pictured is also the first time I made this dish, and the first time I ate it. My goal with this blog has always been to post recipes that are easy to make on the first try, and – most important of all – taste amazing.

And speaking of Pinterest, fun little fact: When I first started using Pinterest wayyy back on 2012, I remember ogling a dish very similar to this one, and at the time, I did what we all do – I “pinned it for later” – which of course meant I never looked at it again.

It only took me four years to get my act together and finally give it a try, but hey, better late than never, amirite?

And oh, was it worth the wait.

Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com

As for how it turned out? If you’re a fan of sunny side up eggs, whether they’re over easy or well done, then this dish will be an easy win for you.

The marinara gives this recipe it’s namesake, and it blends in perfectly with the creaminess of the egg. The extra dose of milk and cheese help curve any tartness of the marinara, too.

You can serve this dish “party style” in a 10-inch skillet (as pictured) or you can serve this up in 6-8oz baking dishes. Instructions for both are included in the recipe.

And, finally, if you’re going to make this dish, you’ll want some bread on hand for dipping. I’ve read many sites that recommend a roasted baguette, but you know what? I went all out and used garlic bread. Because this is an Italian-inspired dish and we should do it proper.

Go big or go home, I say!

Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com

And the best part? This dish is great for breakfast, dinner, or even as a party food. That is, if you’re able to share extremely good food… I don’t think I have that kind of strength!Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com

Recipe Details

Creamy Italian Baked Eggs! Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair. | HomemadeHooplah.com
4.67 from 6 votes

Creamy Italian Baked Eggs

5 mins prep + 15 mins cook
141 kcal
Yields: 4 servings
Sunny side up eggs baked on a bed of marinara, milk, and cheese. Serve with garlic bread for that extra dose of Italian flair.

Ingredients 

  • 1 1/2 cup marinara sauce either from a jar or homemade
  • 3 tbsp milk
  • 1/2 cup parmesan shredded
  • 4 egg
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 2 tbsp basil fresh and chopped

Instructions

  • Preheat oven to 425 F. Line a baking sheet with aluminum foil.
  • Pick and prepare your baking dish. This recipe can be made with a 10-inch pan or ramekin, two 8oz pans or ramekins, or four 6oz pans or ramekins. If using the 10-inch, all ingredients can be cooked in the same dish. If using the 8oz or the 6oz, ingredients can be split between the containers by dividing in half or in fourths, respectively. When you've chosen your baking dish, spray it lightly with nonstick cooking spray. Place the prepared dish(es) on the foiled lined baking sheet.
  • Pour marinara into your chosen baking dish(es) and smooth it out with a spoon. Tip: spread marinara so there's a slight slip around the sides of the dish to help contain the eggs and the milk.
  • Next, drizzle the milk on top of the marinara, then sprinkle the top with parmesan cheese. Gently crack the eggs into the skillet, careful not to break the yolks. Season the top of the eggs with salt and pepper, to taste.
  • For baking: If using the 10 inch, bake for 10-15 minutes or until the whites of the eggs are opaque and the yolks are cooked to desired doneness. If using the 8oz or the 6oz, cook for 7-11 minutes or until the whites of the eggs are opaque and the yolks are cooked to desired doneness.
  • Serve creamy italian baked eggs immediately with a fresh baguette or warm garlic bread.

Nutrition

Calories: 141kcal | Carbohydrates: 6g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 758mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 6.7mg | Calcium: 197mg | Iron: 1.8mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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9 comments

    • Karen

    You mentioned a skillet in step 4. If you’re using a ramekin would you put the egg in there?

      • Marsha

      Karen, yes, a portion of each recipe ingredient, including an egg, would go into a small ramekin.

    • kim

    What is marinana?? Is it like a passata?

    • Kim

    I tried making this over the summer and my hubby and I loved it so much that we have added it to our rota of weeknight dinners. It makes a great dinner party dish for vegetarians, too! Better suited for cold nights though. Love it, love it, LOVE IT!

    • Sophie

    I have tried to make this before, but with another recipe and it did not involve the parmesan! Big mistake.
    Your recipe is fantastic, thank you Chrisy this is a vast improvement.

    • Debra C.

    Oh my gosh, talk about ooey gooey deliciousness! I was just thinking it would be perfect to dunk some bread in and then I scrolled further down and seen you picture – looks just perfectly done!

    • Olivia @ livforcake

    Wow! I love how easy these are. For SURE making these this weekend!

    • Heather Kinnaird

    I could eat eggs for every meal, so this recipe is one I know I would love at first bite!