Want to start your Mother’s Day with a dish that’s as simple as it is delicious? Gemma Stafford shows us how with this easy recipe for Italian Baked Eggs that uses ingredients you’re almost guaranteed to have in your pantry.

You’ll Need:

– 4 tablespoons extra-virgin olive oil
– 1 medium onion, coarsely chopped
– 3 cloves garlic, thinly sliced
– 1 teaspoon hot chili flakes
– One 14 ounce can crushed tomatoes
– 8 large eggs
– 1/4 cup grated cheddar or Parmigiano Reggiano cheese
– Shredded basil
– Salt and pepper

How To:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Place a skillet, preferably cast iron, on your stove over medium heat. Add the oil and heat until hot.
3. Sauté the chopped onion, garlic, and chili flakes. Cook until softened and light brown, about 8 minutes.
4. Add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes.
5. Turn off the heat and divide the sauce among separate, small baking dishes. If you want, you can also make one big egg dish in the same skillet you cooked the sauce.
6. Crack the eggs one by one into the your dishes, making a small well in the sauce for the egg.
7. Sprinkle the grated cheese over the dish, and season to taste with salt and pepper.
8. Bake for around 12 to 15 minutes, until the eggs are set as desired.
9. Remove from the oven and let sit for 3 minutes.
10. Sprinkle with fresh basil and serve with some toasted bread on the side.

Delicious and pretty easy! To save time, you can always make the sauce ahead of time. This recipe makes a great marinara, and it’s always wonderful to have some of it on hand! Do you think your mom would like this recipe? Have you ever made Italian Baked Eggs before?