Italian style baked eggs

Italian style baked eggs

Made with Baby Roma

Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste.  Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.

50 min (COOK TIME: 50 min)



  • 1 tablespoon olive oil
  • 2 Italian style sausages, casings removed, coarsely chopped
  • 1 red onion, finely sliced
  • 1/2 red capsicum, seeded and sliced
  • 2 cloves garlic, crushed
  • 400 g can Mutti Datterini Tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 4 eggs
  • coarsely chopped parsley, to garnish
  • ciabatta or Turkish bread, toasted, to serve

Chorizo sausages can replace Italian sausages.

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  1. Preheat oven to 200°C. Lightly oil 4 shallow ramekins.
  2. Heat oil in a frying pan over a medium heat. Add chopped sausages and fry 2 minutes or until cooked through. Remove from pan.
  3. Add onion and capsicum to frying pan and cook 10 minutes, stirring occasionally until softened. Add garlic and cook for 1 minute longer.
  4. Add tomatoes, sugar, oregano, paprika and chorizo, to pan. Simmer 10 minutes, stirring occasionally.
  5. Divide mixture between prepared ramekins. Make an indentation in each ramekin. Break an egg into each indentation. Cover with foil and bake 10 minutes or until whites of eggs are just set. Serve sprinkled with chopped parsley and accompanied by toasted bread.

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