A brunch favorite, these Sicilian baked eggs combine artichokes, burrata, spinach, and tomato sauce for a simple, classic Italian meal.
sicilian baked eggs with artichokes, burrata, spinach, and spicy tomato sauce

It’s almost brunch day!!



I’ve had exactly one Real Work Day so far this week and I’m already like, Weekend! WHERE ART THOU. You can’t come soon enough.

That’s what five days of “conferencing”/learning about diabetes interspersed with riverside walks and midday wine does to you.

I may never be able to have a real work week ever again.


I’m pretty sure I need an intervention ASAP…and that I’m just going to have to save myself one runny yolk at a time. It’s the only way.

Whenever I get weekday ennui, brunch for dinner always sets me right.


This time I’m head over heels for these Sicilian baked eggs. Inspired by a dish I had at a favorite brunch spot, they’re saucy ooey gooey carby lick the skillet clean good.

But only after it’s cooled down. Because, ouch.

My favorite thing about these is that once you’ve sauteed the spinach (which takes approximately 2 minutes), you’ve already fought half the battle. Just layer the remaining ingredients, bake, and GO.

And by GO I mean grab a slice of toast and dig in. We’re all friends here. Forks just seem wrong.


Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce
A brunch favorite, these Sicilian baked eggs combine artichokes, burrata, spinach, and tomato sauce for a simple, classic Italian meal.
Yield: 4 servings
For the spinach
  • 1 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 5 oz baby spinach
For the eggs
  • 8 large eggs
  • 2 cups artichoke hearts, chopped
  • 8 oz burrata
  • 24 oz tomato sauce
  • ½ tsp red pepper flakes
  • salt and black pepper, to taste
  1. Heat oven to 350F.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper.
  3. In a large cast iron skillet, spread half of the tomato sauce. Top with half of the spinach, half of the artichokes, and half of the burrata. Crack four eggs over the top. Sprinkle with salt, black pepper, and half of the pepper flakes. Bake for 20-25 minutes or until the whites are cooked and yolks have reached desired doneness. Serve with toast for dunking. Repeat with remaining ingredients.
Inspired by The Smith
Nutrition Information
Serving size: ¼ of recipe

Let’s get brunchy!

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36 Responses to Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce

  1. Oh my goodness I’ve been dying to try baked eggs!! I want this now!

  2. Teffy says:

    Oh dear god that looks amazing! I’ve never had baked eggs Sicilian-style. I’ve had them french and Turkish, but this burrata and artichoke one just look sooo good, it might just have to be my Sunday brunch his weekend! X

  3. Gah that sounds good! I forget the delicious magicallness that is baked eggs. This is the last day of my workweek, so… brunch time.

  4. Eggs for dinner are the best! They’re our go-to if we need a quick meal.
    This dish looks aaaaamazing.

  5. What a great dish Joanne. cant believe you even had time to do so many posts when you have been away.

  6. Healthy and delicious..a fantastic meal, Joanne.

  7. Kate says:

    You know I’m go for anything with burratta.

  8. Kinsey says:

    That burrata looks incredible! The place I work makes shakshuka with mozzarella, but I think burrata and artichokes would just take it over the top! I want this for brunch with a big piece of ciabatta.

  9. This sounds so good we can practically taste it off your photos! All the ingredients are fabulous and the baked eggs on top ? …well it has to be amazing!

  10. Christine says:

    What is it with gooey, runny eggs that just melts ones heart and taste buds? This just makes my day!

  11. Eileen says:

    Ooh, yes please! This may have to be how I use some of our CSA share eggs. 🙂 I especially love the kick of hot pepper and the tang of artichokes here!

  12. This looks to die for!! Yummmmm!

  13. Asha says:

    I just started buying burrata and we love it. That’s some beautiful lunch, breakfast or dinner.
    Your food always wants me to get into the kitchen right away.

  14. Lisa says:

    That is drop dead gorgeous.

  15. Ala says:

    Oh my gosh I’m the same way. Spent half of today at a conference and I was like, can I have brunch now for dinner please? This looks aweeeeesome, as usual. Share ave moi please!

  16. Burrata, NOM. This kinda looks like shakshuka but more Italian?

  17. cheri says:

    Hi Joanne, this is my kind of meal, love baked egg dishes….

  18. mira says:

    I haven’t had baked eggs in a while! Lovely dish! Need to try it! Pinning!

  19. Shakshuka amped! I’ll take it breakfast, lunch or dinner!

  20. easypeasy says:

    Looks soooo yummy! Never tied anything like this before but now I really want too! 🙂

  21. Spinach and eggs are such an awesome combo!
    Don’t you just love breakfast?

  22. YUMMMMM! Artichokes? Burrata?? So into it.

  23. Kelly says:

    Those eggs are simply perfect! Love the spinach, artichokes and all the other yumminess in here! I just want to dive right in head first – so gorgeous!

  24. Omg, I don’t even know what day it is. Summer vacation has me all turned around. I think I have 3 days of mail to retrieve. Whoops! I was JUST telling someone the other day how awesome eggs baked in tomato sauce are. So ya, this is delicious!

  25. Oh my gosh – you put artichokes in the sauce – what a GREAT idea! This looks so good, Joanne – I think I have all the ingredients to make this tonight – it would be wonderful with some naan bread!

  26. This is everything I love about Italian food 🙂

  27. Sarah says:

    Wow this look so decadent and gorgeous (can a tomato- egg based dish really be referred to as decadent? Unsure.. but lets go with it). Love it!

  28. Traci says:

    This is ridiculous. Good work. :]

  29. Malia says:

    I just had this at The Smith the other day and bought all of the ingredients to try to replicate it. I thought I would just wing it but I searched Pinterest one last time and stumbled upon your recipe. So glad I did because this is exactly what I was going for and it is much more simple than I had imagined.

    Question- I feel like The Smith deep fries their artichokes. Did you feel that way too or do they just get crispy from baking?


  30. Joanne says:

    It’s been a couple years since you posted this and I’m just finding this amazing simple recipe now, just wondering you list 8 eggs in the ingredients for only call for 4 in the recipe. Is it 4 or 8 or am I misreading it? hope you see this!

    • joanne says:

      Hi! Because my husband and I are only two people, I cooked off half the sauce at a time (in step 3 where it says half the sauce, spinach, artichokes, burrata, etc). Basically there should be 2 eggs per serving and then cook off as many servings as you need at that time.

  31. Richa says:

    Hi! Any tips for what kind of tomato sauce to use here?? I loved this dish at the Smith and am dying to replicate it. Your recipe looks amazing!

  32. Angela Davies says:

    This was absolutely delicious! Simple preparation, and a wonderful combination of ingredients. Soooo flavourful, soooo good!!! Will make this one again and again!

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