Sicilian Baked Eggs


 (The Smith)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


A comforting dish of Sicilian Baked Eggs combines fresh artichokes, buratta, spinach, tomato sauce and garlic croutons with soft eggs for a simple, rustic and classic Italian meal. 


For the baked eggs:

  • 8 Eggs
  • 2 cup quartered artichoke hearts (fresh, frozen or canned)
  • 1 Ball of burrata (appox. 8 oz) chopped to 8 pieces
  • 4 ounce raw spinach (2 oz cooked spinach)
  • 1 24-ounce jar of your favorite tomato sauce
  • 2 cup garlic croutons (homemade or store bought)
  • 1/2 teaspoon chili flakes
  • Salt and pepper to taste
  • 1 tablespoon finely chopped parsley to garnish

For the spinach:

  • 1 teaspoon olive oil
  • 4 ounce raw spinach

For the croutons:

  • 4 Pieces day old bread
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh or dried parsley


Step 1:

  • Preheat oven to 350 degrees.

Step 2:

  • Remove access water from artichokes, burrata and spinach.

Step 3:

  • In a large, shallow casserole dish, spread the tomato sauce evenly in pan. Add chilies, salt & pepper. Place artichokes, cooked spinach, burrata, croutons evenly throughout pan.

Step 4:

  • Crack eggs and place them on top of all ingredients evenly.

Step 5:

  • Bake in oven for 20 – 25 minutes. Check that whites of eggs are cooked, tomato sauce is bubbling and yokes are not fully cooked- the egg yokes will cook when removed from oven so remove a minute or two before.

Step 6:

  • Remove from oven and top with fresh chopped parsley and serve.

Step 1:

  • Sautee spinach on stovetop with 1 teaspoon olive oil for 2 minutes.

Step 2:

  • Place spinach on paper towel to drain water.

Step 1:

  • Slice day old bread into cubes.

Step 2:

  • Drizzle bread with olive oil or melted butter, sprinkle minced garlic and parsley on bread and toast for 15 minutes at 350 degrees.