Prep

10 min
Total

15 min
Serving

4

Italian Egg Casserole

Name: Italian Egg Casserole
Prep time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 30 mL (2 tbsp.) olive oil; 250 mL (1 cup) red onion, finely diced; 1 red pepper, cut into thin slices; 1 garlic clove, minced; 500 mL (2 cups) tomato sauce; Salt and pepper, to taste; 6 room-temperature eggs; 115 g (4 oz.) Saputo Mozzarellissima Shredded Cheese; Italian parsley and basil, roughly chopped

Ingredients

30 mL (2 tbsp.) olive oil
250 mL (1 cup) red onion, finely diced
1 red pepper, cut into thin slices
1 garlic clove, minced
500 mL (2 cups) tomato sauce
Salt and pepper, to taste
6 room-temperature eggs
115 g (4 oz.) Saputo Mozzarellissima Shredded Cheese
Italian parsley and basil, roughly chopped

Directions

In a hot pan, add the olive oil, onions, and red pepper. Cook over medium heat for 5 minutes. Add the garlic, cook for 2 minutes, then add the tomato sauce.
Let simmer over medium-low heat 5 to 7 minutes, stirring occasionally (sauce needs to thicken slightly). Season with salt and pepper.
Gently crack the eggs over the sauce, making sure that the yolks stay intact. Sprinkle the Saputo Mozzarellissima cheese around the eggs.
Cover and let simmer over low heat for 5 minutes, or until eggs have reached desired doneness.
Sprinkle with parsley and basil and serve with fried pancetta and grilled ciabatta bread, sliced lengthwise.

Italian Egg Casserole

Ingredients

Directions

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