Baked Italian Eggs

IFB Spice Secrets

Baked Italian Eggs

By IFB | April 6, 2022

Program: Bake

Pre heat temp: 180°C

Pre heat time: 10 mins

Cook temp: 180°C

Cook time: 20 mins

Micro power level: 100%

Cook time: 10 mins




  • 1 french baguette bread, halved and sliced lengthwise
  • 1 ½ tsps extra virgin olive oil
  • 150 gms mozzarella, grated
  • 10 chicken sausage
  • 1 ½ cups onion, chopped
  • 3 garlic cloves, chopped
  • 200 ml tomato puree
  • 1 ½ tsps fresh oregano
  • ¾ teaspoon salt
  • 4 large eggs
  • 2 tbsp olive oil
  • ¼ tsp black pepper




  1. Select the program and preheat the oven to 180*C. Place the baguette slices on a baking tray; brush with the oil and top each with grated mozzarella.
  2. Bake until the cheese is bubbly and light golden brown, about 12 mins at 180°C.
  3. Meanwhile, heat a large heatproof glass tray with olive oil in microwave oven at 100% micro power level for 2 mins. Add chopped sausage and cook, stirring with a wooden spoon, at 100% micro power level for 2 mins.
  4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes on 100% micro power level. Stir in the tomato puree, oregano, and salt. Bring to a simmer while cooking for 3 mins at 100% micro power level.
  5. Break the eggs into the sauce, leaving space between them. Sprinkle with the pepper. Transfer glass tray to oven placed over a baking tray on 3rd rack position and bake until the whites are set and the yolks are still soft, for 8 mins at 180°C.
  6. Top with oregano. Serve in bowls with the mozzarella toast.


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