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Home » Food » Breakfast » Italian Eggs

By Sarah Fragoso • 31 Comments • Last Updated October 3, 2019 • Originally Posted August 18, 2012

Italian Eggs

On Wednesday I mentioned on my Facebook page that I have family here visiting from the east coast and as I type I’m looking out over the St. Helena mountains from Calistoga. Chico has been a heat and smoke basin, thanks to the multiple fires that have been burning in northern CA so to get some reprieve from the nastiness, we snuck off to wine country for the weekend.

Before we left town, I got the chance to cook a couple of meals for my family, and yesterday morning, thanks to the abundance of zucchini and fresh tomatoes from my CSA, I made a huge pan of Italian eggs which we gobbled up before heading out to our weekend retreat.

Here’s how I made this delicious dish – the measurements are approximate because it’s really hard to mess this meal up so feel free to experiment with ingredients and amounts.

Italian Eggs

1 small yellow onion, halved and sliced

2-3 small zucchini squash, halved and sliced

4-5 large tomatoes, diced

3 garlic cloves, minced

A big handful of fresh basil, chopped

About 1/2 cup chives, finely chopped

Salt and pepper to taste

12 eggs (more or less depending on how big your skillet is or how many people you are feeding

Cooking oil of your choice (I used bacon grease)

1. In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.

2. Add the zucchini, tomatoes, and garlic and bring to a simmer.

3. Let the tomato mixture simmer, mixing occasionally until it begins to thicken.

4. Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.

5. Make little holes in the sauce with your spoon and crack an egg into each hole.

6. Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet).  Cook longer if you want your eggs cooked all the way through.

7. Scoop out an egg or two for each person, and enjoy!!  We ate ours with some pastured bacon.

Serves as many as you like.

Enjoy!

Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

Autoimmune Paleo and You
Not Your Typical Before and After

Comments

  1. Marilyn says

    August 18, 2012 at 12:04 pm

    that sounds absolutely delicious…I’ll try the recipe. Thank you.

    Reply
  2. Modern Caveman Nutrition says

    August 18, 2012 at 3:54 pm

    Well I know what’s on the menu for breakfast tomorrow!

    Reply
  3. Annette Deardurff says

    August 18, 2012 at 5:30 pm

    Sounds positively YUM!!!

    Reply
  4. Tarah @ What I Gather says

    August 19, 2012 at 6:18 am

    This looks SO good! We picked up three different types of squash and a bunch of tomatoes from the Farmer’s Market this weekend and this dish looks like a perfect way to use them up!

    Reply
  5. Tammy says

    August 19, 2012 at 10:09 am

    That’s a beautiful meal. I love eggs – especially when left whole rather than scrambled. Bookmarking for when company comes!

    Reply
  6. Emily says

    August 19, 2012 at 12:53 pm

    YUM! I was wondering what to make for breakfast tomorrow…now I know!

    Reply
  7. Hannah says

    August 19, 2012 at 1:37 pm

    This looks incredible. I often cook for a large crowd and was looking for another way to serve eggs. Thanks for the inspiration. I will probably make a spicy version and serve it with sliced avocados on top. You rock!

    Reply
  8. Chris says

    August 19, 2012 at 2:28 pm

    I made these this morning with one zucchini and one yellow squash and fresh tomatoes from the garden. Super yummy! Thank you Sarah for another great dish to add to the mix! Can’t wait to see the new book.

    Reply
  9. Gary Conway says

    August 19, 2012 at 11:43 pm

    I’m always on the lookout for new breakfast ideas – this looks amazing.

    Reply
  10. Tyler Durden says

    August 20, 2012 at 2:57 am

    This looks like a shakshouka

    Reply
  11. Joe Rovito says

    August 20, 2012 at 3:19 am

    Awesome take on eggs in purgatory….I am so making these for breakfast today

    Reply
  12. J. says

    August 20, 2012 at 3:00 pm

    This looks so good that I immediately knew I had to do it soon. I’ve just finished my plate – it looked as good as your picture, and it was truly excellent. I think I have another favorite breakfast food. Thank you so much!

    Reply
  13. AddieMay says

    August 22, 2012 at 11:38 am

    just made this and i added some chile pepper flakes to the onion in the begining…oooo it was spicy and eggy and delicious!!! THANK U

    Reply
  14. J. says

    August 23, 2012 at 2:23 pm

    Me again. It’s Thursday, and I’ve already had this meal three times this week. 🙂

    Reply
  15. Natalie says

    August 24, 2012 at 4:21 pm

    Saw this post this morning and had it for breakfast 1/2 hour later. Delicious! Thank you!

    Reply
  16. Rebekah Sciaroni says

    August 25, 2012 at 10:58 am

    Many of your recipes have become staples at our house! Our #1 favorite is Pancit! Gonna give this one a go too.

    Reply
  17. Debbie says

    August 27, 2012 at 8:21 am

    I made this yesterday, I also added yellow bell pepper, and it turned out great! I served mine with steak and fresh avocado, it was a total hit, thank you for the great recipe!

    Reply
  18. Alex at Paleo for Kids says

    September 8, 2012 at 12:18 pm

    Oh my, those look tasty!

    Reply
  19. Tiffany says

    October 1, 2012 at 3:08 pm

    That looks delicious! I can’t wait to try it 🙂

    Reply
  20. Nesbi Maret says

    October 7, 2012 at 8:17 am

    Made it for breakfast today. My kids DEVOURED it ! Great recipe, my family loved it!

    Reply
  21. Susanne says

    October 9, 2012 at 6:00 am

    Is it possible to freeze this? I always like to pre-cook for a few days and this looks so yummy, I would love to try it. Can you store it and re-heat later?

    Reply
    • Sarah says

      October 9, 2012 at 6:41 am

      I have not tried to freeze this particular dish but it would probably be ok!

      Reply
  22. Arielle says

    October 18, 2012 at 12:41 pm

    this is actually very similar to an Israeli dish called- Shakshuka (shak-shu-ka) it is eggs cooked in tomato sauce/marinara sauce. when i was eating bread it was delicious with Italian bread. it is still good without the bread ( i would probably use less sauce) and there are no rules about adding other stuff in with the sauce and eggs.

    Reply
  23. Susana says

    December 28, 2012 at 8:44 pm

    This recipe looks absolutely delicious…breakfast tomorrow! thanks for the recipe.

    Reply
  24. Susana says

    December 28, 2012 at 8:46 pm

    I enjoy all ur recipes they are so good and look awsome! i just hae to taste them you know for tha flavaaa thanks.

    Reply
  25. Rae says

    January 3, 2013 at 10:44 am

    Made this for lunch using what I had.. So it was 14oz can of diced tomatoes with garlic and Italian herbs, mince garlic, an onion, dried basil and chives, cayenne pepper, black pepper and salt. Plus 3 eggs of course. It was a little weird with the sweetness of the tomatoes and the mellowness of the eggs, but I like it!

    Reply
  26. Joanna says

    January 8, 2013 at 11:22 am

    Made these this morning. I actually grated the zucchini, and also a carrot, and after cooking this with the onion and added diced tomatoes & basil, added the eggs. My husband thought it looked very nice. I agreed, plus it tasted delicious. Thanks for the idea!

    Reply
  27. www.Thebestmomblogs.com says

    May 31, 2013 at 9:09 pm

    I used to be recommended this blog through my cousin.
    I’m not sure whether or not this publish is written via him as no one else know such specified about my problem. You are wonderful! Thank you!

    Reply
  28. Cathy Earp says

    June 24, 2013 at 2:33 pm

    Is this a breakfast dish? I noticed many were treating it so with bacon or other breakfst meat on the side. I think it would be a little odd for breakfast with a marinara type sauce. Brunch sounds wonderful though!

    Reply
    • Sarah says

      June 24, 2013 at 7:16 pm

      It can be whatever you want it to be! Breakfast, lunch, brunch, dinner; your choice. : )

      Reply
  29. Josi says

    July 17, 2013 at 7:50 am

    I really didn’t think I was going to like this but it was fantastic. Thank you so much!

    Reply

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As Always, Enjoy!

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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