Baked Eggs – Sicilian Style

Well, this was one brunch for which it was worth being snowed-in.  I love baked eggs!


When the weather forecasters started predicting a blizzard for the DC area, I began planning out what I would make for breakfast on Saturday. See, Saturday was the day they were calling for the worst of it. So, I guess I thought if we were going to be completely stuck in the house, we would at least eat like kings.

First, I thought I’d do homemade cinnamon buns, but I didn’t really want 16 cinnamon buns sitting in my house while I wouldn’t be able to get outside to exercise (shoveling doesn’t count – ok it does count; I just didn’t wants all of those sticky buns in my house).


Then I thought maybe I’d made a Dutch Baby. I’ve made them before, and they’re always delicious. But I couldn’t think of a good topping for it. I didn’t want to do anything with apples–too autumn. I didn’t want to do lemons, or strawberries, or peaches, either–to spring/summer. So, what would work for the perfect “snowed-in-the-house-and-not-getting-out-for-days” flavor? I couldn’t think of anything. 

So I went on pinterest for inspiration. I love baked egg dishes, and I figured if we lost electricity–like they’re saying we might–I could still make these on the grill. Anything made in the skillet is perfectly capable of being cooked on the grill. If I could find the grill under all of the snow. 


Anyway, I’m so glad I made these eggs. They are one of the best things I’ve ever made for breakfast. The only thing that could have made them better was a snow blower–or a heat wave. 

Sicilian Baked Eggs
Serves 4
Eggs baked in tomato sauce with garlic spinach, artichoke hearts, and mozzarella cheese.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 tbsp olive oil
  2. 4 cloves garlic, minced
  3. 1 (5oz) bag baby spinach
  4. 16 oz tomato sauce
  5. 4 eggs
  6. 1 c. artichoke hearts, chopped
  7. 4 oz. mozzarella cheese, sliced
  8. 1/4 tsp red pepper flakes
  9. salt and pepper
  10. 1 loaf Italian bread, 1" slices, toasted
  1. Preheat over to 350*. Heat skillet on stove top. Add oil. When oil is heated, add garlic. Stir until fragrant. Add spinach, mix until wilted. Remove to a plate. Turn off stove top.
  2. In empty skillet, add tomato sauce. Then layer spinach, artichokes and cheese on top. Crack eggs into the skillet. Sprinkle with red pepper flakes, salt and pepper.
  3. Bake 20 minutes (While baking, toast the bread).
  4. Serve hot with toasted bread.
Supper's in the Skillet

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.
52 Weeks of Cooking, Breakfast, Lunch

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