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A brunch favorite, these Sicilian baked eggs combine artichokes, burrata, spinach, and tomato sauce for a simple, classic Italian meal.
It’s almost brunch day!!
…right?
I’ve had exactly one Real Work Day so far this week and I’m already like, Weekend! WHERE ART THOU.You can’t come soon enough.
That’s what five days of “conferencing”/learning about diabetes interspersed with riverside walks and midday wine does to you.
I may never be able to have a real work week ever again.
I’m pretty sure I need an intervention ASAP…and thatI’m just going to have to save myself one runny yolk at a time. It’s the only way.
Whenever I get weekday ennui, brunch for dinner always sets me right.
This time I’m head over heels for these Sicilian baked eggs. Inspired by a dish I had at a favorite brunch spot, they’re saucy ooey gooey carby lick the skillet clean good.
But only after it’s cooled down. Because, ouch.
My favorite thing about these is that once you’ve sauteed the spinach (which takes approximately 2 minutes), you’ve already fought half the battle. Just layer the remaining ingredients, bake, and GO.
And by GO I mean grab a slice of toast and dig in.We’re all friends here. Forks just seem wrong.
Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce
A brunch favorite, these Sicilian baked eggs combine artichokes, burrata, spinach, and tomato sauce for a simple, classic Italian meal.
Yield: 4 servings
Ingredients
For the spinach
- 1 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 5 oz baby spinach
For the eggs
- 8 large eggs
- 2 cups artichoke hearts, chopped
- 8 oz burrata
- 24 oz tomato sauce
- ½ tsp red pepper flakes
- salt and black pepper, to taste
Instructions
- Heat oven to 350F.
- Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper.
- In a large cast iron skillet, spread half of the tomato sauce. Top with half of the spinach, half of the artichokes, and half of the burrata. Crack four eggs over the top. Sprinkle with salt, black pepper, and half of the pepper flakes. Bake for 20-25 minutes or until the whites are cooked and yolks have reached desired doneness. Serve with toast for dunking. Repeat with remaining ingredients.
Notes
Inspired by The Smith
Nutrition Information
Serving size:¼ of recipe
Let’s get brunchy!
Breakfast Pizza with Hash Browns, Spinach, and Eggs
Two Potato Hash with Poached Eggs and Greens
Poached Eggs in Curried Tomato Sauce
From Around the Web:
Buckwheat Crepes with Strawberry Rhubarb Compote from Nutmeg Nanny
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
A Savory Yogurt and Egg Breakfast Salad from My Name Is Yeh
Peach Pecan Pancakes from Buns in My Oven
Flat Omelet with Yogurt, Hot Sauce, and Herbs from Edible Perspective
More from my site
- Berry and Ricotta Brioche Buns
- Spinach, Feta, and Leek Hand Pies
- Summer Vegetable Stir Fry with Quinoa and an Opportunity From Buitoni!
- Creamy One Pot Primavera Pasta with Peas, Zucchini, and Spinach
38 Responses to Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce
Liz @ The Lemon Bowl says:Thursday, June 11th, 2015 at 7:00 am
Oh my goodness I’ve been dying to try baked eggs!! I want this now!
Reply
- Teffy says:
Thursday, June 11th, 2015 at 7:14 am
Oh dear god that looks amazing! I’ve never had baked eggs Sicilian-style. I’ve had them french and Turkish, but this burrata and artichoke one just look sooo good, it might just have to be my Sunday brunch his weekend! X
See AlsoMagical Coffee Recipe on Food52Vietnamese Fresh Shrimp Spring Rolls - foodiecrushBaked Sweet and Sour Chicken Recipe - The Recipe CriticJapchae (Korean Glass Noodle Stir Fry) | Two Plaid ApronsReply
Thursday, June 11th, 2015 at 7:49 am
Gah that sounds good! I forget the delicious magicallness that is baked eggs. This is the last day of my workweek, so… brunch time.
Reply
Thursday, June 11th, 2015 at 8:00 am
Eggs for dinner are the best! They’re our go-to if we need a quick meal.
This dish looks aaaaamazing.Reply
Thursday, June 11th, 2015 at 9:09 am
What a great dish Joanne. cant believe you even had time to do so many posts when you have been away.
Reply
- Angie@Angie's Recipes says:
Thursday, June 11th, 2015 at 10:11 am
Healthy and delicious..a fantastic meal, Joanne.
Reply
- Kinsey says:
Thursday, June 11th, 2015 at 11:38 am
That burrata looks incredible! The place I work makes shakshuka with mozzarella, but I think burrata and artichokes would just take it over the top! I want this for brunch with a big piece of ciabatta.
Reply
- 2 sisters recipes says:
Thursday, June 11th, 2015 at 11:39 am
This sounds so good we can practically taste it off your photos! All the ingredients are fabulous and the baked eggs on top ? …well it has to be amazing!
Reply
- Christine says:
Thursday, June 11th, 2015 at 12:44 pm
What is it with gooey, runny eggs that just melts ones heart and taste buds? This just makes my day!
Reply
- Eileen says:
Thursday, June 11th, 2015 at 1:34 pm
Ooh, yes please! This may have to be how I use some of our CSA share eggs. 🙂 I especially love the kick of hot pepper and the tang of artichokes here!
Reply
- Asha says:
Thursday, June 11th, 2015 at 3:00 pm
I just started buying burrata and we love it. That’s some beautiful lunch, breakfast or dinner.
Your food always wants me to get into the kitchen right away.
YUM!!!!Reply
- Ala says:
Thursday, June 11th, 2015 at 6:27 pm
Oh my gosh I’m the same way. Spent half of today at a conference and I was like, can I have brunch now for dinner please? This looks aweeeeesome, as usual. Share ave moi please!
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- Shikha @ Shikha la mode says:
Thursday, June 11th, 2015 at 6:45 pm
Burrata, NOM. This kinda looks like shakshuka but more Italian?
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- cheri says:
Thursday, June 11th, 2015 at 7:19 pm
Hi Joanne, this is my kind of meal, love baked egg dishes….
Reply
- mira says:
Thursday, June 11th, 2015 at 9:13 pm
I haven’t had baked eggs in a while! Lovely dish! Need to try it! Pinning!
Reply
Thursday, June 11th, 2015 at 11:40 pm
Shakshuka amped! I’ll take it breakfast, lunch or dinner!
Reply
- easypeasy says:
Friday, June 12th, 2015 at 12:25 am
Looks soooo yummy! Never tied anything like this before but now I really want too! 🙂
Reply
- Suné Moolman says:
Friday, June 12th, 2015 at 3:42 am
Spinach and eggs are such an awesome combo!
Don’t you just love breakfast?Reply
Friday, June 12th, 2015 at 9:32 am
YUMMMMM! Artichokes? Burrata?? So into it.
Reply
- Kelly says:
Friday, June 12th, 2015 at 10:08 am
Those eggs are simply perfect! Love the spinach, artichokes and all the other yumminess in here! I just want to dive right in head first – so gorgeous!
Reply
- Amy @Very Culinary says:
Friday, June 12th, 2015 at 10:25 am
Omg, I don’t even know what day it is. Summer vacation has me all turned around. I think I have 3 days of mail to retrieve. Whoops! I was JUST telling someone the other day how awesome eggs baked in tomato sauce are. So ya, this is delicious!
Reply
Friday, June 12th, 2015 at 10:46 am
Oh my gosh – you put artichokes in the sauce – what a GREAT idea! This looks so good, Joanne – I think I have all the ingredients to make this tonight – it would be wonderful with some naan bread!
Reply
Friday, June 12th, 2015 at 11:25 am
This is everything I love about Italian food 🙂
Reply
Friday, June 12th, 2015 at 4:47 pm
Looks like my dream breakfast!
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- Sarah says:
Friday, June 12th, 2015 at 4:54 pm
Wow this look so decadent and gorgeous (can a tomato- egg based dish really be referred to as decadent? Unsure.. but lets go with it). Love it!
Reply
- Malia says:
Sunday, May 8th, 2016 at 5:41 pm
I just had this at The Smith the other day and bought all of the ingredients to try to replicate it. I thought I would just wing it but I searched Pinterest one last time and stumbled upon your recipe. So glad I did because this is exactly what I was going for and it is much more simple than I had imagined.
Question- I feel like The Smith deep fries their artichokes. Did you feel that way too or do they just get crispy from baking?
Thanks!
MReply
- Joanne says:
Wednesday, September 19th, 2018 at 2:44 am
It’s been a couple years since you posted this and I’m just finding this amazing simple recipe now, just wondering you list 8 eggs in the ingredients for only call for 4 in the recipe. Is it 4 or 8 or am I misreading it? hope you see this!
Reply
- joanne says:
Wednesday, September 19th, 2018 at 2:08 pm
Hi! Because my husband and I are only two people, I cooked off half the sauce at a time (in step 3 where it says half the sauce, spinach, artichokes, burrata, etc). Basically there should be 2 eggs per serving and then cook off as many servings as you need at that time.
Reply
- Richa says:
Monday, January 28th, 2019 at 11:46 am
Hi! Any tips for what kind of tomato sauce to use here?? I loved this dish at the Smith and am dying to replicate it. Your recipe looks amazing!
Reply
- joanne says:
Friday, February 1st, 2019 at 9:22 am
Hi Richa! I probably just used a jar of Whole Foods 365 tomato sauce. Probably the tomato and basil since that’s generally my go to!
Reply
- Angela Davies says:
Monday, May 24th, 2021 at 6:29 pm
This was absolutely delicious! Simple preparation, and a wonderful combination of ingredients. Soooo flavourful, soooo good!!! Will make this one again and again!
Reply
- John Pace says:
Thursday, March 24th, 2022 at 6:10 pm
Maybe it’s just me but you are using half of the ingredients and the adding eggs and baking. What about the other half of the ingredients? Are we making two or are we making a double layer?
Reply
- joanne says:
Friday, March 25th, 2022 at 12:45 pm
Hi John, I didn’t have a big enough pan to make it all at once, so I made it in two batches. If you have a larger pan you can just include all of the ingredients. Let me know if you have any other questions!
Reply
Malia 
Joanne 
joanne 
Richa 
Angela Davies 
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