Italian Eggs

Italian Eggs are a new spin on eggs for breakfast! A quick, easy and delicious way to spruce up a low-carb keto breakfast for weekdays. 4 Ingredients. 10 Minutes.

This post may contain affiliate links which won't change your price but will share some commission.

Why You'll Love This Recipe:

Quick and easy: Cooks in under 10 minutes with minimal prep-perfect for busy mornings or simple dinners.
One-pan meal: Everything comes together in a single skillet for easy cleanup.
Wholesome and satisfying: Eggs, spinach, marinara, and melted cheese offer a balanced and comforting dish.
Customizable: Add herbs, crushed red pepper, or different cheeses to suit your taste.
Great for any time of day: Works as a savory breakfast, light lunch, or quick dinner.

 Ingredients to Make Italian Eggs:

• eggs. Large eggs work best for even cooking; cook time can be adjusted depending on how runny or firm you prefer the yolks.
• marinara sauce. Choose a thick, flavorful marinara, homemade or store-bought. A chunky sauce adds more texture.
• spinach. Use fresh baby spinach, roughly chopped. If using frozen, thaw and squeeze out excess moisture first.
• mozzarella cheese. Fresh mozzarella slices melt into creamy pockets; shredded mozzarella or even provolone can be substituted.

How to Make Italian Eggs:

1. In a small fry pan over medium heat, add the marinara sauce and let it warm slightly.
2. Stir in the chopped spinach.
3. Carefully crack the eggs into the pan, spacing them evenly. Season with salt and pepper.
4. Lay the sliced mozzarella over the eggs.
5. Once the sauce begins to bubble, cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
6. Serve hot with crusty bread or over toast if desired.

Recipe Notes & Tips:

• Use a lid that fits snugly: This helps trap steam and cook the eggs evenly without overcooking the yolks.
• Watch the cooking time closely: For soft yolks, start checking around the 3-minute mark. For firmer yolks, cook closer to 5 minutes.
• Add extras if desired: Sautéed garlic, basil, or a pinch of red pepper flakes can enhance the flavor.
• Serve with crusty bread or toast: Great for dipping into the runny yolks and scooping up the sauce.
• Use a nonstick or enameled pan: Helps prevent sticking and makes cleanup easier.
• Crack eggs into a small bowl first: This helps prevent shells from getting into the pan and makes placement easier.
• Don't stir after adding the eggs: Keeping the yolks intact gives the dish its signature look and texture.

Serving Suggestions:

• Iced Mocha
• Chia Pudding
• Blueberry Muffins
• Pomegranate Smoothie Bowl
• Banana Walnut Bread

How to Store:

Refrigerate: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
Reheat: Warm gently in a skillet over low heat with a spoonful of extra marinara sauce to prevent drying out. Avoid microwaving, as it can overcook the eggs and make the texture rubbery.

FAQs:

Grab your Free copy

Get a FREE Healthy Meal Planning Ebook

Subscribe

Loading...

Thank you!

You have successfully joined our subscriber list.

Kaeleigh Pugliese

Italian Eggs

5 from 1 vote

A new spin on eggs for breakfast! A quick, easy and delicious way to spruce up a low-carb keto breakfast for weekdays.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American, Italian

Calories: 121

Ingredients Equipment Method Nutrition Notes

Equipment

• Large skillet
• Measuring cups and spoons

Ingredients  

1x2x3x?

• ▢ 4 eggs
• ▢ 1 cup marinara sauce
• ▢ ½ cup spinach, roughly chopped
• ▢ 1 cup mozzarella cheese, sliced
• ▢ salt and pepper to taste

Instructions

 

Cook ModePrevent your screen from going dark

1. In a small fry pan over medium heat, add the marinara sauce and let it warm slightly.
2. Stir in the chopped spinach.
3. Carefully crack the eggs into the pan, spacing them evenly. Season with salt and pepper.
4. Lay the sliced mozzarella over the eggs.
5. Once the sauce begins to bubble, cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
6. Serve hot with crusty bread or over toast if desired.

Nutrition

Calories: 121kcalCarbohydrates: 4gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 175mgSodium: 477mgPotassium: 305mgFiber: 1gSugar: 3gVitamin A: 1301IUVitamin C: 6mgCalcium: 111mgIron: 2mg

Notes

• Use a lid that fits snugly: This helps trap steam and cook the eggs evenly without overcooking the yolks.
• Watch the cooking time closely: For soft yolks, start checking around the 3-minute mark. For firmer yolks, cook closer to 5 minutes.
• Add extras if desired: Sautéed garlic, basil, or a pinch of red pepper flakes can enhance the flavor.
• Serve with crusty bread or toast: Great for dipping into the runny yolks and scooping up the sauce.
• Use a nonstick or enameled pan: Helps prevent sticking and makes cleanup easier.
• Crack eggs into a small bowl first: This helps prevent shells from getting into the pan and makes placement easier.
• Don't stir after adding the eggs: Keeping the yolks intact gives the dish its signature look and texture.

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post!

More Breakfast Recipes:

• Smoked Salmon Breakfast Bowl
• Breakfast Skillet
• Sweet Potato Hash

Did You Make This Italian Eggs Recipe?

If you've made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

You can also give us a follow on Pinterest, Instagram and Facebook - we love staying in touch!