Recipes‎ > ‎Breakfast‎ > ‎

Italian Egg Breakfast


  • 1 Tbs extra virgin olive oil
  • 1/2 Medium onion, sliced
  • 1 Clove of garlic, sliced
  • 1/2 Oz. pancetta, chopped
  • 1 Cup prepared marinara sauce
  • 2 Large eggs
  • 3 Large fresh basil leaves, torn into small pieces
  • 1 1/2 Tsp grated Parmesan cheese
  • 1/8 Tsp freshly ground pepper
  • 2 slices of bread, toasted


  1. Heat oil in a medium skillet over medium heat. Add onion, garlic and pancetta. Cook stirring occasionally, until soft and beginning to brown, 4-6 minutes.
  2. Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. 
  3. Crack and egg into a small bowl. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained. Repeat with remaining egg, spacing the eggs around the pan. 
  4. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6-8 minutes for medium-set. 
  5. Remove from the heat and sprinkle with Parmesan and pepper.
  6. To serve, top each sliced bread with an egg and sauce and some basil