Italian Baked Eggs

From | Real Simple Magazine June ’16

Total Cook Time | 25 mins.


NO CARBS, so I leave out baking the side bread. Instead, as a side I cook my own green beans (see other post for those)

  • 120z Turkey Sausage, Casings Removed (If you like spicy, get HOT turkey sausage!)
  • 1.5 Cups Chopped Yellow Onion
  • 3 Garlic Cloves
  • 1 Can of Crushed Tomatoes
  • 4 Large Eggs
  • Fresh Oregano Leaves
  • Himalayan Pink Salt (Original calls for kosher salt)
  • Fresh Cracked, Black Pepper

| Preheat oven to 375 |

*This dish was a special occasion (mom’s birthday!), thus, it was paired with a very smooth SILVER OAKS Cabernet Sauvignon-Napa Valley, CA


1. Heat ovenproof non-stick skillets over medium-high, add sausage. breaking it apart as you stir with a wooden spoon until almost cooked | 5 mins.

2. Add onion/garlic. until onion is translucent. stirring | 3 mins.

3. Stir in tomatoes, oregano and salt

4. Bring to a simmer, stirring occasionally. until slightly thickened | 3 mins.


5. Break eggs into the sauce, evenly distributed

6. Sprinkle the cracked pepper

7. Place in the oven. until egg whites are set and yolks are soft | 9 mins.



8. Take out of the over, top with oregano before serving. let cool | 5 mins.

Comment, message me, let me know if you tried it or have any thoughts!

The best dishes are the ones that make you go out of your comfort zone. Cook.~Cheers~


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