• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Recipes and Cooking

AusEggsBasics willowcreative 1221 1 header

Italian Baked Eggs & Pork Sausage

Italian Baked Eggs & Pork Sausage

Italian Baked Eggs amp


4 eggs
4 Italian Pork Sausages (Skins removed and roughly chopped)
½ onion finely chopped
1 clove garlic finely chopped
½ tsp dried chilli flakes
½ tsp fennel seeds
1 cup of passata
400g (1 can) diced tomatoes
1 tbsp butter
Olive oil
Salt & Pepper


Preheat oven to 180 degrees.

In a saucepan on medium heat add the olive oil and butter, once melted add garlic and onion and cook until the mixture starts to caramelise. Add the pork sausages and cook for 5 mins or until they start to brown. Add chilli flakes and fennel seeds and cook for a further 1-2 mins or until fragrant.

Add diced tomatoes and passata and mix well. Simmer sauce for a further 10 mins on low heat.

Equally divide the pork sauce between four mini casserole dishes (or if you wish you can transfer it to a large baking dish. You can even use a saucepan that is oven proof and follow the next final steps)

Top each one with an egg (or if using a large baking dish, evenly spread out each egg). Place in oven for 8-10 mins or until egg whites have set and yoke is still runny. 

Serve topped with fresh parsley and crusty bread.

Nutritional Information

  • Serving size 230g
  • Energy 1710kJ 409kcal
  • Protein 20.2g
  • Total fat 33.1g
  • Saturated fat 13.4g
  • Carbs (total) 7.1g
  • Carbs (sugar) 3.6g
  • Sodium 986mg
  • Fibre 3g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people