Caffe Eggs Recipe

Prepare the marinara

Heat a 10–12 inch ovenproof skillet over medium heat. Add olive oil and once shimmering, add the chopped onion. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low and cook, uncovered, 12–15 minutes to thicken slightly and develop flavor, stirring occasionally. Taste and adjust salt, pepper, or sugar as needed.

Preheat your oven to 400°F (205°C) while the sauce finishes. Once the marinara is at the desired thickness, use the back of a spoon to make 6 shallow wells in the sauce, spaced evenly.

Crack one egg into a small bowl and gently slide it into a well; repeat with remaining eggs so each sits in its own well. Season each egg lightly with a pinch of salt and a grind of black pepper.

Sprinkle the shredded or torn fresh mozzarella evenly over the sauce and eggs, leaving the yolks visible if you prefer runny yolks.

Transfer the skillet to the preheated oven. Bake until egg whites are set but yolks remain slightly runny, about 8–12 minutes depending on oven and preferred doneness. For fully set yolks, bake 12–15 minutes. Keep an eye starting at 8 minutes to avoid overcooking.

Remove skillet from oven. Let rest 1–2 minutes. Tear or chiffonade fresh basil leaves and scatter over the top before serving. Use the sauce and bread to scoop and enjoy.

While the marinara simmers, combine the softened butter, chopped parsley, oregano, grated garlic, lemon zest (if using), and salt in a small bowl. Mash together until evenly blended to make the herbed butter.

Slice the ciabatta loaf into 1/2-inch slices. Spread a generous layer of the herbed butter on each slice.

Place the buttered slices on a baking sheet and warm in the oven alongside the skillet for the last 5–7 minutes of the marinara/egg bake, or toast under the broiler for 1–2 minutes per side until golden and crisp. Watch carefully if broiling to prevent burning.

Serve the warm herbed ciabatta with the baked eggs in marinara, using the bread to scoop up sauce and cheese.