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Weekdays 10am-12:30pm

Michela’s Italian baked eggs

It’s the time of year when we could all use a little pick me up, so Michela’s in the kitchen ready to cook up an Italian classic guaranteed to do just that, with her Italian take on baked eggs!

Serves: 4


1 medium onion, finely diced

1 clove of garlic, crushed

2 handfuls of baby spinach

2 tins of chopped tomatoes

½ tsp salt

½ tsp sugar

1 tin of chickpeas

1 tin of red kidney beans

1-2 large fresh mozzarella balls, torn into pieces 

4 large eggs

1 tbsp olive oil

Ciabatta bread, sliced thinly and drizzled with chilli, truffle or garlic infused olive oil and sprinkled with maldon salt flakes


1. Heat the olive oil in a large deep oven-proof frying pan or wide based oven-proof saucepan.

2. Cook the onions on a medium heat until soft.

3. Add the garlic and cook for approximately two minutes whilst stirring.

4. Add the spinach then turn up the heat and immediately add the chopped tomatoes.

5. Bring to the boil and then reduce the sauce to a simmer whilst adding the salt and sugar.

6. Add the chickpeas and kidney beans whilst simmering.

7. Tear the mozzarella into large chunks and add to the bean mix.

8. Simmer for approximately 15-20 minutes until most of the liquid has reduced. Do not allow it to go too dry and thick – if so, add a splash of water.

9. Make a well in the bean mix and crack in an egg. Repeat with the remaining eggs. 

10. Place a lid on the pan and cook for 4-5 minutes or until cooked to your liking.

11. Serve with the sliced ciabatta bread.

Logo of This Morning
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Weekdays 10am-12:30pm