Chef John's Baked Eggs Recipe -
Chef John's Baked Eggs Recipe
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Chef John's Baked Eggs
See how to make spicy baked eggs for breakfast, lunch, or dinner! See more
  • READY IN 20 mins

Chef John's Baked Eggs

Recipe by  

"If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
  3. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
  4. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
  5. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2014

We double the recipe and make this in a 7 by 11 glass dish and place it between us. Using Cholmondley's English Muffin bread, toasted, we mop up every last drop. So tasty. Thanks, Chef John. Another hit!

Most Helpful Critical Review
Apr 18, 2013

Well now, I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes, so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins., I checked the eggs to see if they were done. The whites didn't look set to me, so I checked it again in 3 minutes. Then again. I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well, as I tried to mix the yolks into the whites, I saw that they were more solid than loose. But of course you already surmised that they would be, right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg, just the sauce, which was pretty good - but not what I expected! I believe that the dish I used, because of the height, did not allow the eggs to cook properly. Whatever the cause, I don't think I'll try this one again. Chalk it up to user error!

Jul 05, 2012

Great recipe! Made it for dinner for my gf and she loved it. It's almost like huevos rancheros but marinara sauce is better IMO. It's salty and sweet with a nice basil finish. Will use more basil and some pressed garlic next time. I skipped on using cream and it was still yummy. Make sure you don't over cook the yolk. The yumminess of this dish depends on the consistency of a semi-oozy yolk. Watch the video! Thx Chef John!

Jul 05, 2012

Yummy, yummy, yummy. What a splendiferous recipe! I saw the video the other day and felt that I had to try it. I did not measure the ingredients but added them by eye. It's so simple that you can only really go wrong if you overcook the dish or burn the toast! I just had it for my dinner and am wondering if it's too greedy to have more or if I even care about that! I did take mine out of the oven just before the yolks had set as the eggs carry on cooking in the heat of the ingredients. Perfect!

Aug 25, 2012

We had breakfast for dinner the other night, so I decided to give this a try. I made it exactly as written, but used fresh basil instead of parsley. I sprayed my baking dish with non-stick cooking spray first and assembled as the recipe indicates. I ran into a problem trying to figure out if these were done. I thought they still looked too giggly after 12 minutes, so I left them in the oven another 3 minutes. Big mistake. I should have taken them out at 12 minutes, because after 3 more minutes, the yolks were cooked through. They were still delicious and I’d certainly make this again. We both enjoyed these with toasted English muffins and crispy bacon.

Sep 05, 2012

Easy and divine! I made two changes though. 1) to make these in individual ramekins - makes it easy to serve and it looks fancy....and 2) I placed a slice of ham over the tomato sauce and then broke the egg into it - adding cream etc on top of it. Thanks John for this tasty dish.

Feb 11, 2013

I give this recipe 5 Stars!!! It is really good!!! This was also easy to make! For fun I added fresh tomato, red pepper and green onion minced and added to the marinara sauce. I used a very simple marinara sauce. I tried making a low calorie version with no olive oil and nonfat plain yogurt instead of the cream. It was still awesome!!! Watch this carefully and make sure the yolks don't cook too much. My husband loved this and told me to add this to my list of great recipes! I will definately make this again! Thanks Chef John!!!

Feb 20, 2013

WOW! Fabulous and so so easy! You can serve a crowed all at once. I used ramekins. Big big hit at home. Great gourmet breakfast on a Wednesday morning.


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  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 418 mg
  • 139%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 920 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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