Dinner recipe · from the recipe book

Italian Baked Egg and Potato Bowls

Name: Italian Baked Egg and Potato Bowls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium (800 g) Russet potatoes, cut into 1-inch cubes; 2 tbsp (30 g) Olive oil; 1¾ tsp (2 g) Dried rosemary; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 1½ medium (300 g) Zucchini, diced; 1 medium (110 g) Yellow onion, chopped; 3 cloves (9 g) Garlic, minced; 14 oz (400 g) Diced tomatoes, canned; 1 tsp (1 g) Dried oregano; ¼ tsp (0.5 g) Crushed red pepper; 8 large (400 g) Eggs; 3 oz (80 g) Part-skim mozzarella, shredded; 3 tbsp grated (20 g) Grated Parmesan; ½ cup leaves (12 g) Fresh basil, torn

Crisp rosemary potatoes topped with eggs baked in a garlicky tomato-zucchini sauce, melty mozzarella and fresh basil.

Oven
1 hr 5 min · 30 min hands-on
Serves 4
Italian
Vegetarian
Gluten-free

46–60 g carbs
Protein 20 g+
Fiber 6 g+
500 calories or less

Ingredients

4 medium800 gRusset potatoescut into 1-inch cubes
2 tbsp30 gOlive oil
1¾ tsp2 gDried rosemary
¾ tsp4 gSalt
½ tsp1 gBlack pepper
1½ medium300 gZucchinidiced
1 medium110 gYellow onionchopped
3 cloves9 gGarlicminced
14 oz400 gDiced tomatoes, canned
1 tsp1 gDried oregano
¼ tsp0.5 gCrushed red pepper
8 large400 gEggs
3 oz80 gPart-skim mozzarellashredded
3 tbsp grated20 gGrated Parmesan
½ cup leaves12 gFresh basiltorn

Steps

Preheat the oven to 425°F (220°C).
On a rimmed sheet pan, toss the potatoes with two-thirds of the olive oil, the rosemary, half the salt and the black pepper. Roast 35 to 40 minutes, turning once, until crisp and golden.
While the potatoes roast, set an oven-safe 12-inch skillet over medium heat with the remaining third of the olive oil. Cook the onion and zucchini 6 minutes until soft, then add the garlic for 1 minute.
Stir in the canned tomatoes, oregano, red pepper flakes and the remaining half of the salt. Simmer 8 minutes until thickened.
Make 8 wells in the sauce and crack the eggs into them. Scatter the mozzarella and parmesan over the sauce, avoiding the yolks.
Bake the skillet in the oven alongside the potatoes for 8 to 12 minutes, until the whites are set and the eggs reach 160°F (71°C).
Divide the roasted potatoes among 4 bowls, spoon 2 eggs with sauce over each, and top with the basil.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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Italian Baked Egg and Potato Bowls

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