Baked eggs with spinach, pancetta & bocconcini

One day a few weeks ago, I had unfortunately run out of eggs. It was raining outside and my car was in for service so there was no option to run out and get some. I felt very jittery and uncomfortable for the whole day, wondering whether maybe I should call my mum to drop some off for me? “That’s such a silly idea” I thought to myself, “she would think I was crazy!” But in actual fact, I really couldn’t live without eggs in my life.

Eggs are just the most versatile, delicious and nutritious ingredient that is necessary in the pantry. Yuye and I go through a lot of eggs, although probably not as much as those of you who make a lot of desserts. πŸ˜‰ Sometimes we just like it whole, soft boiled with some salt and pepper or sometimes a fried egg on top of delicious fried noodles, but my eggs are always with gooey or runny yolks. πŸ˜€

After I made my baked eggs recipe a couple of weeks ago, I realised there were actually many similar baked eggs recipes on fellow bloggers’ sites popping up everywhere! It’s sort of becoming a delicious fad.

I actually made another version of this yummy recipe using quite different ingredients. I think this one tasted better, although not as substantial (just soak it up with toasted bread and that’s all taken care of).

If you feel it’s not substantial enough, add in roughly 4 large potatoes (peeled and cut into chunks) like the other baked eggs recipe and follow the cooking instructions there. Also I’ve used pancetta here as it was readily available but you can use any type of cured meat such as Spanish serrano or prosciutto, or you can use a thickly sliced chorizo instead.

The bocconcini can be exchanged for cheddar or other grated cheese or can be omitted altogether (but believe me, it tastes better with cheese…).

Baked eggs with spinach, pancetta & bocconcini
Serves 2


β€’ 2 large free range eggs
β€’ 2 handfuls of spinach, roughly torn or chopped, with a few pieces spare as garnish
β€’ 4 pieces of thinly cut pancetta (you can ask your deli or supermarket to cut these thinly)
β€’ 6 small bocconcini/mozarella, roughly broken
β€’ 1 large tomato cut into wedges
β€’ half brown onion, diced
β€’ 2 cloves of garlic, finely chopped
β€’ 1 can whole peeled tomatoes
β€’ 2 tbsp tomato paste
β€’ 3 tbsp vegetable stock (or 1 tbsp vegetable paste)
β€’ 1 tbsp smoked paprika
β€’ 1 tsp dried or fresh oregano
β€’ Salt & pepper to taste
β€’ Olive oil
β€’ Serve with pieces of Turkish or other good quality fresh bread, lightly toasted


1. Pre-heat oven to 200C.
2. In the mean time, heat a flat pan to medium high with olive oil, lightly fry onion and garlic until transparent.
3. Add in tomatoes, canned tomatoes and tomato paste and stir.
4. Add in smoked paprika, oregano and vegetable stock, make sure you don’t over salt your dish as the pancetta can be quite salty. This is when you add in your potatoes if you wish to have them in the recipe.
5. Add in washed and torn spinach, give it a quick stir through (no need to really cook it here) and take fry pan off the heat.
6. Transfer contents into 2 oven safe pots. Create a small well in the centre of the contents and crack 1 egg into each pot.
7. Bake in the oven for roughly 10 minutes or until the egg white is solid white.
8. Take the pots out and put bocconcini on top, put back in the oven and bake for a further 5 minutes or until the bocconcini has melted.
9. Remove from the oven. Add roughly torn sliced pancetta on top, season with salt and pepper to taste, a drizzle of olive oil and a small handful of roughly chopped fresh spinach as garnish. Serve while hot with toasted Turkish bread.

I think I liked this version more than the potato version, although it’s just my personal preference. This recipe tasted lighter and fresher but of course less substantial without the potatoes.

Question time: What’s one most important thing in your pantry that you can’t live without?

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32 comments… add one
  • love2dine July 24, 2012, 2:47 am

    Thanks for the recipe, it looks delish!!

  • Kirsten@ My Kitchen in the Rockies July 24, 2012, 3:43 am

    The baked eggs look divine. And your pictures are just gorgeous!

  • July 24, 2012, 8:13 am

    isn’t bake egg the best thing? I will make this for dinner too!

  • Tania @ A Perfect Pantry July 24, 2012, 10:29 am

    What a gorgeous breakfast… love it.

  • Choc Chip Uru July 24, 2012, 5:28 pm

    This is a beautifully presented breakfast my friend πŸ˜€


  • Joanne July 24, 2012, 9:48 pm

    I ran out of eggs last week also and it felt disastrous! Then I bought one of those HUGE packages of like, 18 eggs and all felt much more right in the world. Plus now I can make this! Mmmm.

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:28 pm

      Haha 18 pack eggs don’t exist in the supermarkets here, I can only find them in Costco which is an hour away. πŸ™

  • Nami | Just One Cookbook July 25, 2012, 7:45 am

    As we don’t go out anymore for brunch, this kind of “fancy” breakfast do the similar job at home on weekends. I just need my husband to wake up a little earlier for this dish… eh? Yes, he makes weekends breakfast. πŸ˜€ Tee hee.

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:25 pm

      Woohoo! It’s great that your hubby makes breakfast on weekends. πŸ˜€ Since I started making dishes for the blog, my boyfriend has been cooking less and less now. πŸ™

  • Charles July 25, 2012, 9:16 am

    Totally agree about eggs… can never get enough of them… love the creamy, liquid yolks so much. Pleasure is dipping toasted bread into a soft-boiled egg, so I can totally see this being something I’d love!

  • yummychunklet July 25, 2012, 2:15 pm

    That is a tasty and rustic looking meal. Yum!

  • kitchenriffs July 26, 2012, 5:45 am

    We eat tons of eggs too. I love a runny yolk, although I’m also a big fan of hard-boiled eggs. Nice to have choices! Really nice recipe – I think it’s more than substantial enough with some bread or toast for dipping.

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:22 pm

      I do like my yolks runny, although like you said hard boiled is good depending on the occasion and dish it’s in. πŸ˜‰ Eggs in general are just awesome. The dish was substantial in the end when I smothered the bread in the sauce. πŸ˜€

  • Jenn and Seth (@HomeSkilletCook) July 26, 2012, 7:13 am

    we go through tons of eggs in our family, they are just sooooo versatile! this is a gorgeous breakfast! i’d love to be eating this!

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:20 pm

      Yes they really are versatile…goes so well in both savoury and sweet dishes…or on their own!

  • Julie@sweetgumbakery July 26, 2012, 3:50 pm

    This recipe looks fantastic – I have noticed the amount of baked egg recipes popping up lately as well. Will have to try this one.

    Just found your blog after reading fruitsaladmixedveg – lovely site!

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:18 pm

      Thanks for visiting my blog! πŸ˜€ Yes baked eggs are everywhere right now! It’s fantastic though so I know why its’ happening. πŸ˜‰

  • tastyfoodsnaps July 26, 2012, 7:40 pm

    dipping the bread in the oozey egg.. mmmm!

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:18 pm

      Yes, bread with these types of dishes are a must! It’s the best part of the experience. πŸ˜‰

  • AsAVerb July 27, 2012, 7:34 am

    This looks incredible.. . & you are right, definitely worth of any time of the day.

  • thyme (Sarah) July 27, 2012, 10:48 am

    Same here…we use lots of eggs. I often will poach an egg for lunch just to go on top of my salad. There isn’t a way that I don’t like them cooked. Your baked eggs dish looks fantastic.

    • Jenny @ Ichigo Shortcake July 27, 2012, 2:56 pm

      Yes same with me! I love poached eggs, or fried…or boiled even, as long as it has runny yolk. πŸ™‚ I’d put poached eggs on everything now as well…sooo good.

  • morgan April 24, 2013, 1:42 am

    when i convert Celsius to Fahrenheit it turns into 393* is that correct?

    • Jenny @ Ichigo Shortcake April 28, 2013, 5:26 pm

      Yes it does seem correct, although the temperature really doesn’t matter much I think. If you have it at a lower temperature, just leave it in the oven for slightly longer until the egg is at the right state that you like. I liked mine a little more runny so didn’t leave it in for as long.


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