Claudia's Baked Eggs

Step up your brunch game with this one-skillet crowd pleaser

Recipe development and food styling by Claudia Ficca. 
Recipe development and food styling by Claudia Ficca. 
Photographed by Davide Luciano

When food stylist Claudia Ficca recently cooked up this brunch to end all brunches, it was the saucy baked egg skillet that had us coming back for seconds (and thirds). Spicy Italian sausage lends desired heat to fresh tomatoes and creamy ricotta. The eggs stay yolky, which you'll want to sop up with a few slices of crusty baguette. Wash it all down with a tangy grapefruit and gin cocktail.  This dish is a winner because it requires very little prep and works great when serving large groups. 


1 tablespoon olive oil + more for bread

2 spicy italian sausages, sliced

2 cloves garlic, minced

1 white onion, diced

1 can diced tomatoes

6 eggs

1/2 cup Ricotta cheese

Basil leaves

Salt and pepper to taste

Crusty bread, toasted in grill pan


1. Preheat oven at 400°F

2. Heat olive oil in an oven safe medium sized skillet over medium-high heat (I like to use a cast-iron skillet). Cook the sliced sausage for about 3 minutes per side, until nicely browned.

3. Lower the heat to medium and add the onions and garlic, season with a little salt and pepper and sauté for 3 minutes.

4. Add the diced tomatoes and bring to a boil, reduce heat and allow to simmer for 10 minutes. Add salt if needed

5. Using a spoon make six wells into the tomato sauce and gently crack the eggs gently into the skillet.

6. Place the skillet into pre-heated oven until the egg whites are set, about 15 minutes.

7. Remove from oven and dollop fresh ricotta around the eggs and sprinkle with basil leaves.

8. Enjoy with toasted crusty bread drizzled with olive oil and sprinkled with salt.

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