Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for finishing
- 4 garlic cloves, finely minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 5/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1/4 cup chopped fresh basil, divided
- 4 large eggs
- 1 cup shredded low-moisture whole-milk mozzarella
- 1/4 cup finely grated Parmesan
- 8 slices toasted crusty bread for serving, optional
Do This
- 1. Heat the oven to 400°F with a rack in the center.
- 2. Cook the olive oil and garlic in a 10-inch oven-safe skillet for 45 seconds; add the oregano and red pepper flakes for 15 seconds.
- 3. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 14 minutes, then stir in half of the basil.
- 4. Add half of both cheeses, make four wells in the sauce, and place one egg in each well.
- 5. Season the eggs, scatter the remaining cheese around them, and bake for 8 to 10 minutes.
- 6. Rest for 2 minutes, garnish with the remaining basil and olive oil, and serve with toasted bread.
Why You’ll Love This Recipe
- Everything cooks in one oven-safe skillet, so cleanup is pleasantly simple.
- The homemade marinara is rich and garlicky but takes less than 20 minutes to prepare.
- Melted mozzarella and Parmesan make the dish satisfying without hiding the bright tomato flavor.
- It works equally well for a relaxed breakfast, brunch, or quick meatless dinner.
Grocery List
- Produce: 1 head garlic and 1 small bunch fresh basil
- Dairy: 4 large eggs, 4 ounces low-moisture whole-milk mozzarella, and 1 ounce Parmesan
- Pantry: Extra-virgin olive oil, 1 can crushed tomatoes, dried oregano, crushed red pepper flakes, kosher salt, and black pepper
- Bakery: 8 slices crusty bread, optional for serving
Full Ingredients
For the Homemade Marinara
- 2 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 can (28 ounces or 794 grams) crushed tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
For the Eggs and Cheese
- 4 large eggs
- 1 cup (4 ounces or 113 grams) shredded low-moisture whole-milk mozzarella, divided
- 1/4 cup (1 ounce or 28 grams) finely grated Parmesan, divided
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Finishing and Serving
- 2 tablespoons chopped fresh basil
- 1 teaspoon extra-virgin olive oil
- 8 slices toasted crusty bread, optional
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the ingredients
Position an oven rack in the center and preheat the oven to 400°F. Finely mince the garlic, chop the basil, shred the mozzarella, and grate the Parmesan. Keep the eggs refrigerated until the sauce is nearly ready so the yolks remain cool and are less likely to overcook in the oven.
Step 2: Gently cook the garlic and seasonings
Place a 10-inch oven-safe skillet over medium-low heat and add 2 tablespoons of olive oil. Add the minced garlic and cook for 45 seconds, stirring constantly, until fragrant but not browned. Stir in the dried oregano and crushed red pepper flakes and cook for 15 seconds. Briefly warming the seasonings in oil helps release their flavor.
Step 3: Simmer the marinara
Carefully pour the crushed tomatoes into the skillet. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then stir well. Increase the heat to medium and bring the sauce to a gentle bubble. Reduce the heat to medium-low and simmer uncovered for 14 minutes, stirring every 3 to 4 minutes. The finished sauce should be slightly thickened but still loose enough to bubble around the eggs. Stir in 2 tablespoons of chopped basil.
Step 4: Add the first layer of cheese
Remove the skillet from the heat. Sprinkle 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan evenly over the marinara. Using the back of a spoon, make four evenly spaced wells in the sauce. Make each well approximately 3 inches wide, with enough sauce left beneath it to prevent the egg from touching the skillet.
Step 5: Add and season the eggs
Crack each egg into a small bowl or ramekin, then gently slide one egg into each well. This makes it easier to catch any shell fragments and helps keep the yolks intact. Season the eggs with the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Scatter the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan around the eggs, leaving the yolks mostly uncovered.
Step 6: Bake until the whites are set
Transfer the skillet to the center rack of the preheated oven. Bake at 400°F for 8 to 10 minutes, checking at 8 minutes. The marinara should be bubbling, the cheese should be fully melted, and the egg whites should look opaque around the edges. The centers of the whites may still have a slight wobble, while the yolks should remain glossy and runny. If the whites are still transparent, continue baking in 1-minute increments.
Step 7: Rest, garnish, and serve
Carefully remove the hot skillet from the oven and let the eggs rest for 2 minutes; the residual heat will continue setting the whites. Sprinkle with the remaining 2 tablespoons basil and drizzle with 1 teaspoon olive oil. Spoon one egg and plenty of cheesy marinara into each shallow bowl. Serve immediately, with two slices of toasted crusty bread per person if desired.
Pro Tips
- Use the right skillet: A 10-inch cast-iron or stainless-steel oven-safe skillet keeps the sauce deep enough to cradle the eggs. Do not place a skillet with a plastic or non-oven-safe handle in the oven.
- Keep the garlic pale: Browned garlic can taste bitter in tomato sauce. Use medium-low heat and add the tomatoes immediately if the garlic begins coloring.
- Make generous wells: Wide, shallow wells help the egg whites spread and cook evenly while the yolks remain runny.
- Watch the eggs closely: Oven temperatures and skillet materials vary. Begin checking at 8 minutes and remember that the eggs continue cooking after the skillet leaves the oven.
- Choose pasteurized eggs when needed: Because the yolks remain runny, pasteurized shell eggs are a good option for pregnant people, young children, older adults, or anyone with a weakened immune system.
Variations
- Spicy arrabbiata eggs: Increase the crushed red pepper flakes from 1/4 teaspoon to 1/2 teaspoon and finish each serving with an extra pinch.
- Spinach marinara eggs: Stir 2 packed cups of baby spinach into the sauce during the final 2 minutes of simmering, cooking just until wilted.
- Mediterranean-style eggs: Replace the mozzarella with 3/4 cup crumbled feta and add 1/4 cup sliced Kalamata olives before baking.
Storage & Make-Ahead
The marinara can be prepared up to 3 days ahead. Cool it completely, refrigerate it in an airtight container, and reheat it in the oven-safe skillet until bubbling before adding the cheese and eggs. For the best runny yolks, assemble and bake the eggs only when ready to serve. Refrigerate cooked leftovers within 2 hours and keep them in an airtight container for up to 2 days. Reheat individual portions, covered, in a 325°F oven for 10 to 15 minutes or until heated through; the yolks will become firmer. Do not freeze the assembled egg dish, although the marinara alone can be frozen for up to 3 months.
Nutrition (per serving)
Calories: 300 kcal | Carbs: 11g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Fiber: 3g | Sugar: 6g | Sodium: 790mg | Cholesterol: 210mg
