5 from 1 vote
Gluten-Free Italian Baked Eggs Recipe
Gluten Free Italian Baked Eggs Recipe
Prep Time
15 mins
Cook Time
24 mins
Total Time
39 mins
Course: Breakfast
Cuisine: Italian
Servings: 4 people
Calories: 271 kcal
Author: Carol Kicinski
  • 1 tablespoon olive oil
  • 1 cup white or yellow onion chopped
  • 1 clove garlic minced
  • 1 (14 ounce) can quartered artichoke hearts in water, drained
  • 2 ounces prosciutto thinly sliced and cut into slivers
  • 1 (14 ounce) can fire roasted tomatoes, un-drained
  • 1 cup homemade or jarred marinara sauce
  • ¼ cup minced fresh basil plus sprigs for garnish
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt
  • black pepper Freshly ground
  • 8 large eggs
  • 4 tablespoons grated Parmesan cheese
  1. Heat oil in a large oven-proof skillet over medium-high heat. Add the chopped onion and cook for 5 minutes or until softened.
  2. Next, add the garlic and cook for 30 seconds. Add the drained artichoke hearts and cook for 2-3 minutes.
  3. Add the prosciutto, canned tomatoes (with their juice), the marinara sauce, ¼ cup fresh basil, and crushed red pepper and cook for 5 minutes or until everything is heated through. Taste and add salt and pepper if desired. Do not over-salt at this point as you will be adding Parmesan cheese, which is a little salty.
  4. Break the eggs into the sauce, sprinkle with a pinch of salt and pepper and cook for 10 minutes or until the whites are set and the yolks are still runny.
  5. Sprinkle with Parmesan cheese and garnish with a sprig of fresh basil.
Nutrition Facts
Gluten Free Italian Baked Eggs Recipe
Amount Per Serving
Calories 271 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g30%
Cholesterol 341mg114%
Sodium 627mg26%
Potassium 420mg12%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 16g32%
Vitamin A 1010IU20%
Vitamin C 7.8mg9%
Calcium 125mg13%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.