Baked Eggs in Marinara with Roasted Potatoes
Sheet pan comfort food that layers crispy roasted potatoes, sautéed spinach, and tangy marinara sauce topped with baked eggs and melted cheese. The runny yolks create a rich sauce for dunking crusty bread. Perfect for a hearty brunch, lazy dinner, or meal prep. This version combines Italian flavors with breakfast simplicity—no fancy technique required, just layering and baking.
Ingredients
- 2 russet potatoes, cubed (about 3 cups)
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons extra-virgin olive oil
- salt, to taste
- pepper, to taste
- 8 oz frozen chopped spinach, thawed and drained thoroughly
- 3 cups marinara sauce
- 4 eggs
- ¼ cup parmesan cheese, shredded
- ¼ cup mozzarella cheese, shredded
Instructions
- 1
Remove eggs and marinara sauce from refrigerator to bring to room temperature.
- 2
Toss potatoes with olive oil, rosemary, salt, and pepper in a cast iron skillet or baking dish.
- 3
Roast at 425 degrees until fork tender, about 20 minutes.
- 4
Reduce oven temperature to 375 degrees.
- 5
Spread thawed and drained spinach evenly over roasted potatoes.
- 6
Pour marinara sauce over spinach and potato mixture.
- 7
Use spoon back to create small wells in sauce for eggs.
- 8
Crack eggs directly into wells or crack individually into ramekin and pour into each well.
- 9
Sprinkle parmesan and mozzarella evenly over top.
- 10
Bake at 375 degrees until egg whites are set, 15-20 minutes. Bake longer if firmer yolks desired.
Tips
Drain spinach aggressively to prevent watery, soggy results. Squeeze handfuls in clean kitchen towel to remove excess moisture.
Make wells with spoon back rather than breaking eggs directly into sauce to contain yolks and control doneness.
Bring eggs to room temp before baking for more even cooking and creamy yolks.
Good to Know
Cool completely, cover, refrigerate up to 3 days. Reheat covered at 325 degrees until warmed through, 10-15 minutes.
Prepare and assemble dish (without baking) up to 12 hours ahead. Cover and chill. Add 5 minutes to baking time.
Serve directly from skillet with crusty bread, toast, or focaccia for soaking yolks. Pair with simple green salad.
Common Mistakes
Do not skip draining spinach to avoid watery, diluted sauce.
Do not overcrowd eggs or place too close together to avoid uneven cooking.
Do not skip the room temperature step for eggs to avoid cold centers.
Substitutions
medium
high
FAQ
Can I use fresh spinach instead of frozen?
Yes. Wilt about 5-6 cups fresh spinach in a skillet over medium heat until completely tender and liquid evaporates, 5-8 minutes. Cool slightly before layering. Fresh requires more volume due to water loss.
What if I want firmer egg yolks?
Bake for full 20 minutes or slightly longer until yolks are mostly set. Check at 15 minutes and adjust based on desired doneness. Thicker egg layer bakes slower than thin egg layer.
Can I freeze leftovers?
Not recommended. Frozen and reheated eggs become rubbery and potatoes lose texture. Best consumed fresh or within 3 days refrigerated. Reheat covered for best results.