Our family loves eggs for breakfast. But we love them even more for dinner. My little miss frequently requests miso soup with a poached egg for dinner. Eggs for dinner makes my job easy, since I can always whip up something simple and nutritious with eggs + any veggies we happen to have around – quiche, frittatas, omelets, soup, fried rice, baked eggs… This week I switched things up on egg dinner night and went Italian style. Yummy Hubby’s response: “I don’t know what this is, but it’s delicious!” All you really need are some eggs and a jar of marinara sauce. Since I didn’t have marinara, I made my own with a box of chopped tomatoes, chopped onion, some yellow bell pepper, and herbs from our garden. Some mushrooms would be tasty too. I even thought about adding white beans to the sauce! Get creative with it if you like. 

Hello Spring! You’re gorgeous. 
I served our Italian baked eggs with spaghetti, naturally. The kids and Yummy Hubby had a combination of gluten free quinoa spaghetti and zucchini noodles, and I had 100% raw zoodles, aka zucchini noodles (I just love them zoodles). The extra sauce in the bottoms of ramekins was perfect for stirring into the spaghetti once the egg was gone. Our summer squash plants are getting ready to explode so I recently bought a snazzy new vegetable spiralizer thinking it would speed things along. Sadly, it did nothing of the sort. After a few frustrating turns with short zoodles and breaking zucchini I went back to my trusty little julienne peeler which works much better and is half the price. If you need a zoodler (awesome word, eh?) learn from my mistake. 
Ordinarily I would have baked the eggs right in the skillet I cooked the sauce in, but somehow food is just more appealing to kids in cute little ramekins. If you’re making this for breakfast, serve it with some crusty toast for dipping in your egg! 
Italian Baked Eggs Recipe 
Yield: Makes 4-8 eggs 
1 jar marinara sauce OR
1 tablespoon extra virgin olive oil 
1 small yellow onion, peeled diced 
1/2 bell pepper, any color, diced 
2 large cloves garlic, peeled and minced 
1 26-oz. box diced tomatoes (I use Pomi brand and do not use canned tomatoes because of BPA contamination) 
lots of fresh herbs (I used oregano, thyme, and basil) 
pinch red pepper flakes 
sea salt to taste 
4-8 large eggs (depending on how many eggs you want)  
1/4 cup Parmesan cheese 
1.  If making your own sauce, saute onion in olive oil in a large skillet over medium heat until translucent. Add the bell pepper and continue cooking until softened. Add the garlic and saute another minute. Add the tomatoes, herbs, pepper, and salt and simmer over low heat until thickened, about 20 minutes or even longer if you have the time. Taste and add more salt if needed. 
2. Preheat oven to 400 degrees F. Crack eggs over the sauce in the skillet or fill ramekins or oven-safe bowls half-way with sauce and crack eggs on top. Sprinkle Parmesan over the top. Bake eggs for 15-20 minutes or to desired doneness. Sprinkle with a little salt and pepper and garnish with fresh herbs.