Italian Baked Eggs with Eggplant & Tomato

Pancetta, eggplant, marinara, basil... what a way to wake up!
Publish date:
italian baked eggs eggplant tomato 1018

Recipe by Alexa Weibel

Start to Finish: 25 minutes

Servings: 4


  • 4 oz. diced pancetta

  • 6 tbsp. olive oil

  • 1 large eggplant (about 1 1/4 lb.), cut into 1-inch pieces

  • 1 jar (24 oz.) marinara sauce

  • 1/4 cup sliced fresh basil

  • 1/2 cup chopped fresh flat-leaf parsley

  • 4 medium eggs

  • toast, for serving


In large deep skillet, cook pancetta in 2 tbsp. oil over medium-high until crisp, about 3 minutes. Transfer to plate. In skillet, heat remaining 4 tbsp. oil over medium-high. Cook eggplant, stirring occasionally, until browned, 6 to 8 minutes; season. Add marinara, half the herbs, and the pancetta. Cook, stirring often, for 2 minutes. Using spoon, create 4 wells in eggplant mixture. Crack in eggs. Cover and simmer over medium-low until whites set, about 5 minutes. Top with remaining herbs. Serve with toast.