Caffe Italian Eggs Recipe

Make the marinara

Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil. Once hot, add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, partially covered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, adding up to the remaining 1/2 teaspoon salt if needed. Stir in chopped fresh basil if using.

Preheat the oven to 375°F (190°C). Spoon the marinara into a 10–12 inch ovenproof skillet or divide among four individual ramekins so that the sauce forms shallow wells for eggs (about 3/4 to 1 inch depth). Make 6 slight wells spaced evenly in the sauce and crack one egg into each well. Lightly season each egg with a pinch of salt and a little black pepper.

Scatter the shredded mozzarella evenly over the sauce and around the eggs, leaving yolks mostly exposed if you prefer a runnier yolk. Transfer the skillet/ramekins to the preheated oven and bake until egg whites are set but yolks are still slightly jiggly, about 12–16 minutes depending on oven and desired doneness. For firmer yolks, bake up to 18 minutes.

Remove from oven and let rest 2 minutes. Drizzle the extra virgin olive oil over the finished eggs and sprinkle the grated Parmesan if using.

While the marinara simmers, toss the diced potatoes with 2 tablespoons olive oil, garlic powder, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast in the same 375°F (190°C) oven for 25–30 minutes, turning once halfway through, until golden brown and crisp on the edges and tender inside.

When done, transfer to a bowl and toss with chopped fresh parsley. Keep warm until serving.

Mix the softened butter, 1 teaspoon olive oil, minced garlic, 1 tablespoon parsley, chopped oregano/basil and 1/4 teaspoon salt in a small bowl until combined.

Slice the ciabatta if not already sliced. Spread the herbed butter evenly over the cut sides or slices. Place on a baking sheet and warm in the oven for 6–8 minutes at 375°F (190°C) until butter melts and edges are lightly crisp. For a slightly more toasted finish, broil 30–60 seconds—watch carefully to avoid burning.

Plate: Spoon a portion of house potatoes alongside the skillet or ramekins of eggs baked in marinara. Arrange warm herbed ciabatta on the side.

Garnish each serving with a sprinkle of remaining fresh parsley or basil and an extra dash of black pepper. Serve immediately so eggs remain warm and the cheese is melty.