Baked Italian Skillet Eggs

Baked Italian Skillet Eggs
The Spruce
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
1073 Calories
69g Fat
48g Carbs
68g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1073
% Daily Value*
Total Fat 69g 89%
Saturated Fat 30g 149%
Cholesterol 597mg 199%
Sodium 1970mg 86%
Total Carbohydrate 48g 17%
Dietary Fiber 7g 25%
Protein 68g
Calcium 853mg 66%
*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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  • 1 tsp. olive oil
  • 1/2 lb. sweet Italian sausage
  • 2 cloves garlic (sliced)
  • 1/8 tsp. red pepper flakes
  • 1 (28-ounce) can of diced tomatoes
  • Salt (to taste)
  • Pepper (to taste)
  • 4 large eggs
  • 6 oz. fresh mozzarella cheese (roughly shredded)
  • 1/4 cup grated Parmesan cheese
  • Garnish: 1/4 cup fresh parsley (or basil, chopped)

Steps to Make It

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

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

  3. Pour the can of tomatoes, with their juice, into the meat mixture, and add salt and pepper, to taste. Warm over medium-high heat until it meat sauce starts bubbling.

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

  5. Use the back of a spoon to nudge some tomatoes apart and make little wells. Carefully crack an egg into the liquid where the tomatoes were.

  6. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged, but should be nestled among the tomatoes.

  7. Increase the heat to medium and add the mozzarella cheese and parmesan cheese.

  8. Cook for 7 to 10 minutes, 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.

  9. When the eggs are cooked to the desired doneness and the cheese is melty, sprinkle the parsley over top.

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

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