Baked Italian Skillet Eggs

Baked Italian skillet eggs

The Spruce Eats / Bahareh Niati

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
714 Calories
45g Fat
23g Carbs
57g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 714
% Daily Value*
Total Fat 45g 58%
Saturated Fat 20g 102%
Cholesterol 484mg 161%
Sodium 2299mg 100%
Total Carbohydrate 23g 8%
Dietary Fiber 8g 29%
Total Sugars 11g
Protein 57g
Vitamin C 61mg 306%
Calcium 773mg 59%
Iron 6mg 36%
Potassium 1276mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Italian-inspired dish is the ultimate answer to breakfast for dinner. Eggs are cooked alongside mozzarella in a simmering sausage-tomato sauce. Sweet Italian sausage, plus fresh parsley and grated Parmesan cheese on top infuse the dish with rich, herbaceous flavor and an extra smack of salt. Serve with (or on) rustic toasted bread and buon appetito! 


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“This recipe is very simple, flavorful and comforting, perfect for when you’re looking for a quick and easy recipe. If you enjoy spicy food, feel free to add more red pepper flakes. I served mine with some toasted sourdough and a sprinkle of flaky sea salt and it was so delicious!” —Bahareh Niati

Baked Italian Skillet Eggs/Tester Image
A Note From Our Recipe Tester


  • 1 teaspoon olive oil

  • 8 ounces sweet Italian sausage

  • 2 cloves garlic

  • Pinch crushed red pepper flakes, more to taste

  • 1 (28-ounce) can diced tomatoes

  • Salt, to taste

  • 1 teaspoon freshly ground pepper

  • 4 large eggs

  • 4 to 6 ounces grated mozzarella, to taste

  • 1/4 cup grated parmesan cheese

  • 1/4 cup coarsely chopped fresh parsley, or basil

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make baked Italian skillet eggs

    The Spruce Eats / Bahareh Niati

  2. Add the oil and the sausage to large skillet over medium heat. Cook for 5 to 10 minutes, stirring occasionally, breaking up sausage into crumbles until it starts to get a little crispy.

    Pieces of sausage cooking in a pan

    The Spruce Eats / Bahareh Niati

  3. Add garlic and red pepper flakes and cook for 1 more minute, stirring constantly.

    Garlic, red pepper flakes, and sausage cooking in a pan

    The Spruce Eats / Bahareh Niati

  4. Add the tomatoes with the juices from the can, salt to taste, and the pepper. Increase the heat to medium-high heat. Continue to cook until meat sauce begins to boil.

    Tomatoes added to the pan

    The Spruce Eats / Bahareh Niati

  5. Reduce the heat to low and simmer the sauce for 5 minutes. Taste and add more salt if needed.

    Adding salt to the pan of simmering tomatoes and sausage

    The Spruce Eats / Bahareh Niati

  6. Use the back of a spoon to nudge some tomatoes apart to make 4 evenly spaced wells over the mixture. Carefully crack an egg into each well. The eggs should not be submerged, but should be nestled among the tomatoes.

    Four eggs added to small wells in the tomato and sausage mixture

    The Spruce Eats / Bahareh Niati

  7. Increase the heat to medium. Add the mozzarella cheese and parmesan cheese around the eggs.

    Mozzarella and parmesan scattered around the cooking eggs

    The Spruce Eats / Bahareh Niati

  8. Cook for 7 to 10 minutes, or until the whites have solidified, but the yolks are still runny. Rotate the pan periodically so that the eggs heat evenly and cook in the same amount of time.

    A pan with four cooked eggs and melted cheese in tomato and sausage sauce

    The Spruce Eats / Bahareh Niati

  9. When the eggs are cooked to the desired doneness and the cheese is melty, garnish with the parsley.

    Pan of eggs in tomato and sausage sauce garnished with parsley

    The Spruce Eats / Bahareh Niati

  10. Use a big serving spoon to scoop the eggs, along with some of the sauce, onto plates. Serve with toast or bread for dipping.

    Baked Italian skillet eggs served with toast

    The Spruce Eats / Bahareh Niati

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