Italian Eggs
Eggs basted in a chunky marinara sauce, with the salty goodness of Pecorino Romano cheese and pancetta..
Recipe type: Breakfast
Cuisine: Italian
  • Olive oil
  • 4 oz pancetta (or substitute 4 oz bacon)
  • 1 medium onion, diced small
  • 1 bell pepper, diced small (I used an orange pepper)
  • 2 tbs garlic, minced
  • 1 28 oz can tomato puree
  • 1 28 oz can whole tomatoes
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 3 tsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup fresh basil, torn up
  • ¼ cup fresh Italian parsley, chopped fine
  • Eggs
  • baguette, sliced and toasted
  • Pecorino Romono cheese (I used a vegetable peeler to make ribbons)
  1. In a large saute pan (make sure you have a lid for it or use a large soup pot) add about three tbs of olive oil. Heat up on medium and add the pancetta. Cook the pancetta until golden brown. Remove and place on paper towels. Make sure you leave the fat that rendered in the pan.
  2. Add the onions, pepper and garlic to the oil. Cook over medium for about 3 minutes. Add the salt, pepper, bay leaves and Italian seasoning. Cook for an additional 2 minutes.
  3. Add the tomato puree and the whole tomatoes. (Squish the whole tomatoes with your hands before adding to the sauce). Add the remaining sauce from the whole tomato can.
  4. Cover and simmer over low for at least a half hour and up to two hours. Stir in the fresh basil and the parley.
  5. When ready to assemble, have the bread toasted. I put mine on a grill pan, and toasted on both sides.
  6. This is enough sauce for up to 8 eggs. So decide how many eggs that you want to make. I only needed to make 2 eggs, so I transferred a cup of the sauce to a smaller pan. You can decide how many eggs that you want to make but figure one cup of sauce for every two eggs.
  7. Place the eggs directly on top of the marinara sauce, cover and cook over medium low heat for roughly 5 minutes until the eggs are cooked (see picture below).
  8. To serve, plate the eggs with the marinara, crusty bread, reserved pancetta and Pecorino Romono cheese. Add more fresh basil and parsley if you wish.
Feel free to substitute shaved Parmesan cheese if the Pecorino is too strong for your taste.
Recipe by Rocky Mountain Cooking at