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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce


  • 250g Galbani Ricotta
  • 240g Galbani Fresh Mozzarella
  • 115g mozzarella cheese, shredded
  • 546g tomato sauce or passata
  • 1 tsp crushed red chilli flakes
  • 12 eggs
  • 20g fresh basil, torn
  • Extra virgin olive oil

Preparation Instructions

  1. Preheat oven to 180°C.
  2. Lightly brush 4 individual casserole dishes with olive oil.
  3. Spoon 1/4 cup of the tomato sauce into each casserole dish. Sprinkle with the crushed chilli flakes.
  4. Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced Galbani Fresh Mozzarella and shredded mozzarella cheese, and Galbani Ricotta.
  5. Bake for 15 minutes.
  6. Garnish with fresh basil and a drizzle of extra virgin olive oil.

    Handy Hint: You can also use a 30 cm cast iron skillet or casserole dish. Bake for 30-40 minutes, rotating dish every 10 to 15 minutes.
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