Italian Baked Eggs

Imagine, if you will, using farm fresh sausage, eggs and summer tomatoes and herbs.  While our version uses ingredients purchased from the market, we encourage you to visit your local farms and use fresh ingredients in your preparation.  You won’t believe the difference!



  • 1 pound sweet Italian sausage
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 1 small yellow onion, diced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon basil
  • salt and pepper to taste
  • 1-16 oz can crushed tomatoes
  • 4 eggs

Preheat oven to 400 degrees F. In a 9” skillet, brown sausage in olive oil. Remove from pan. Drain off excess grease, reserving 2 tablespoons. Add onion and garlic, stirring until translucent. Add reserved sausage back to pan. Stir in tomatoes and herbs. Season to taste with salt and pepper. At this point you can decide to make 1 large pan or divide mixture into 4 individual pans.   With a spoon create 4 wells in the 9” skillet. Crack and carefully pour the eggs into each of the wells. Place the skillet in the oven and let cook until the eggs are just set or cooked to your desired doneness. Remove skillet from oven and add fresh basil leaves to the top. Serve with a loaf of good crusty rustic bread. Optionally you can serve bread topped with melted mozzarella. Serves 4.