Uova al Ragù (Baked Eggs in Ragu)
Eggs baked in a rich ragu and tomato sauce until just set, with runny yolks for dipping. A hearty brunch for two.
Made with Basic tomato sauce and Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.05 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Warm the oil in a small, ovenproof frying pan over a medium heat.
- 2
Add your ready made ragu (see the base recipe), your ready made tomato sauce (see the base recipe) and the chilli flakes. Stir and simmer for 5 minutes until thick, bubbling and steaming hot all the way through.
5 min - 3
Turn off the heat. Make 4 small hollows in the sauce with the back of a spoon and crack an egg into each.
- 4
Transfer the pan to the oven and bake for 8 to 10 minutes, until the whites are set and the yolks are still a little soft. Cook for longer if you prefer firm yolks.
9 min - 5
Scatter with parsley and bring the pan straight to the table with a serving spoon.
Tips
- Let the sauce get properly thick before adding the eggs, otherwise the whites spread out in the liquid.
- Use really fresh eggs, which hold together better when they go into the sauce.
- Serve with gluten free toast or a gluten free flatbread for dipping.
Storing and freezing
Best eaten straight away. Pregnant women, older people and the very young should cook the eggs until the yolks are firm. Leftover sauce keeps in the fridge for up to 3 days. Reheat until steaming hot.
Questions
Can I use a different pan?
Yes. Use any ovenproof frying pan or shallow baking dish. If your pan is not ovenproof, simmer the eggs on the hob with a lid on for 6 to 8 minutes.
How do I cook the eggs through?
Leave them in the oven for 12 to 14 minutes, or until the whites are fully opaque and the yolks are firm. Do this if you are cooking for anyone vulnerable.
Is this dairy free?
Yes. There is no cheese or butter. If you want cheese, grated Parmesan on top is lovely, but then it is no longer dairy free.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.