Uova al Forno

Baked Eggs

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

A really easy and satisfying way to serve eggs. This makes a perfect addition to a brunch menu or an easy supper dish. As always when making something as deliciously simple as this, it is very important that your basic ingredients should be the very best available. The olive oil, for example, must be extra virgin and rich in flavor. The tomatoes, though canned, cannot be sour and watery, and the eggs should be free range and as fresh as possible.


  • 1 medium red onion, chopped fine
  • 3 tablespoons extra virgin olive oil
  • 2 cups canned chopped tomatoes
  • a handful of fresh basil leaves
  • 8 eggs
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 350°F. Place the onion in a saucepan with 2 tablespoons of the olive oil. Fry until the onion is soft. Add the tomatoes and stir together. Add half the basil leaves. Season with salt and pepper to taste.
  2. Cover and simmer very slowly for about 30 minutes, stirring occasionally. Remove the pan from the heat.
  3. Lightly grease an ovenproof dish, then pour in the sauce with the remaining oil.
  4. Break the eggs into the dish on top of the sauce, making hollows in the sauce for the eggs to sit in. Season with salt and pepper and sprinkle with the torn basil leaves.
  5. Bake in the oven for about 10 minutes or until the eggs are just set but the yolks are still runny. Serve immediately with salad and crusty bread.

To Serve


crusty bread