Italian Baked Eggs – Gemma’s Bold Baking Breakfast Recipes Episode 3


(Music) Gemma’s Bold Baking Breakfast Italian Baked Eggs Hi Bold Bakers! This is the third week of
my breakfast series. After today, you’ll have a lot of new recipes to create any breakfast
or brunch menu for Mother’s Day or any special occasion. These recipes are guaranteed to
fuel you and start your day off right. This week, we are making Italian Baked Eggs. So
let’s get started. So what are Italian Baked Eggs? They are eggs
cooked in a marinara sauce. Eggs and tomato sauce go really well together. It’s a little
bit zesty. A little bit sweet. We’re going to put some cheese on top and it’s going to
be gorgeous. We’re going to start out by making our marinara
sauce. You want to finely chop some onion. And some garlic. A little tip when chopping garlic is sprinkle some salt on the chopping board. Salt causes traction on your
chopping board and it allows you to mush your garlic like this. It’s a really good trick my mammy Stafford
taught me many years ago. Our next step is to gently sauté our ingredients.
So in a heavy bottomed pan, we’re going to add in some olive oil and gently saute our
onions. Saute means to cook. To get nice and tender and translucent but not to brown. Once
your onions are cooked off well, we’re going to add in our garlic. You never add in your garlic at the same time
as the onions because it cooks so much faster. So you add it in when the onions are done. The secret to getting really good flavor in
your sauces is cooking off your onions and garlic really well. It gives it really good
flavor and then you can add in the rest of your ingredients. Something that’s not as traditional, I’m adding
some dried chili flakes or you can use fresh chilies. Chili works really well with eggs.
A little bit of spice gives it really good flavor. I like to cook in any spices or even herbs
directly on the pan before I add in any liquid. I feel like it releases the flavor a lot better. Once these ingredients are cooked really well,
we’re going to add in our crushed tomatoes. To this sauce right now you can add in some
thyme or even oregano. It will taste really good. So all we’re going to do is let this come
to a simmer and cook it for a few minutes and then it’s done. As you can see, marinara is incredibly easy
to make and it’s not just good for this dish. It is good for pizza sauce, for pasta, and
even for meat sauce. It is so versatile. And for this, you can make it in advance and just
have it in your fridge for whenever you want baked eggs. After a few minutes of simmering, our marinara
sauce is done. The very last thing I want to do is just to
season it with a little bit of salt and pepper. I want to give it a little taste just to make
sure this seasoning is right. Oh, it’s yummy. One thing it is is a little bit acidic which
comes from the tomato so how you can balance that out is to add a little bit of sugar.
Not a lot of people think about sugar as seasoning but it actually works really well with tomatoes
to balance out that acidity. Give it one more taste. Yes, it’s perfect.
It has a nice kick from the chili. It’s going to be really good. We’re going to set this
aside and let it cool down a little bit and then we’re going to assemble our dish. To cook my eggs, I’m going to do single servings
in a little terra-cotta dish that I have. You can use any dish you want or even one
large dish just make sure they’re oven safe. Spoon your marinara sauce into your little
dishes. And then make a little well in the middle where your egg is going to go. Into the center of
your marinara, crack in one big lovely egg. And on the top I like to sprinkle on a little
bit of sharp cheddar. But you can add any cheese that you like. So one of the reasons that I really wanted
to show you how to cook eggs is because they are the ultimate fast food. They’re really
inexpensive, you nearly always have them in the fridge, and you can have them for breakfast,
lunch and dinner. This is such an incredibly easy dish to make
and yet so rewarding. So our little eggs are ready for the oven.
If you want them a little bit softer then you can cook them less. It’s all up to your
preference and how you like your eggs cooked. The measurements for my recipes can be found
below the video on YouTube in the description box. And if you’re new to my channel, then
welcome and don’t forget to subscribe. Our timer has gone off so let’s check on our
eggs. Oh, my gosh. They’re bubbling and brown. And they smell gorgeous. I can’t wait to try
these. They look fantastic. I like to serve mine with freshly chopped
basil on top it just brings a nice element of freshness. And of course a little bit of
toast to dip into your egg. This dish will be the perfect start to your day. This is so delicious. I really hope you guys
get to try this out. Thank you so much for watching my breakfast
series. I really hope you enjoyed it. This is the first time I’ve done sweet and savory
recipes so let me know what your thoughts are or if you have any other recipe requests.
Thank you so much for subscribing to my channel and I’ll see you back here again next Thursday
for more Bigger Bolder Baking.

  1. pinkixora

    Lovely recipe and presentation. I wish u speak a bit slowlier though, sounds like you are in a rush. It could be a bit too fast for some foreigners. But excellent channel.

  2. Micheline Sarrail

    Found you this morning as I was feeling sorry for myself and watching YouTube. I've been ill all week and am mighty tired of
    feeling lousy! Had a few Roma tomatoes ripening quickly on the counter and decided this evening that your recipe was just
    the medicine I needed. Easy to make and so delicious, I feel better already. Added some chopped mushrooms which I cooked
    separately in some butter, perfectly done in my toaster oven in 15 min. Thank you.

  3. Sophoan Keath

    All dishes have derived from different countries and majority of them have been copycats. But that's not to say that one is better than the other. You can call it what ever, the main ingredients are still same.

  4. Maninder Khurana

    This is Blasphemy!!! My Italian girlfriend is crying watching this. Italians dont have baked eggs and Marinara is made of fish and sea food. I dont know how stop her from crying now.

  5. Dipika Shekhawat

    Is there any replacement for cheese? As I really love this dish, but don't want to increase my calories intake 😋

  6. tneema pathak

    i lovee the way you explain the things and ur recipes are the bestest gemma! i always used to add garlic before onion now i see why i always ended with burnt garlic! ur amazing!!!

  7. GMO-1974

    I love how you explained the reasoning behind every step.

    Well done – extremely informative.

    Every body could (& should) take a lesson from you in that respect.

    ("They smell gorgeous").
    Eggs are one of my favorites.

  8. Byron Chandler

    Hi, Gemma. Your Italian baked eggs looks beautiful, just like you. What's your best tip for preparing a huge Thanksgiving meal? Have a good day, Gemma. I love you, cutie pie. <3

  9. Hermione Granger

    This looks soooo amazing!!! However, can I use a store bought tomato sauce instead of crushed tomato?? Also instead of dried chilli flakes, can I use some chopped up fresh chilli??

  10. Just2Intense

    Having spaghetti sauce with a baked egg in the middle is not my idea of breakfast, guess I better stay in the USA for our traditional breakfast's.

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