Eggs alla pizzaiola in a skillet with oregano and melty mozzarella, the recipe for a budget-friendly, easy, quick and tasty second course ready in just a few minutes and a perfect recipe for cooking eggs. All pizzaiola recipes, which include tomato sauce, oregano and melty mozzarella, are always a great success and so are these eggs in the skillet alla pizzaiola with mozzarella and oregano, a quick, easy and tasty recipe that pleases both young and old. A true dinner saver, inexpensive and tasty, perfect if you have mozzarella in the fridge close to its expiry, if you come home late from work and want to prepare a quick dinner without giving up flavor. A one-dish meal that becomes complete if enjoyed with some good bread, preferably homemade or rustic, and that you can put on the table with a few euros, taste and color. But let’s go to the kitchen: let’s prepare our recipe for eggs alla pizzaiola with melty mozzarella and you’ll see how simply delicious it is. Beforehand, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Minute
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2 mozzarella balls
- 1 2/3 cups tomato sauce (homemade)
- to taste extra virgin olive oil
- to taste salt
- to taste basil
Tools
- Skillet
- Stove
Preparation
Place a skillet on the heat with the tomato sauce, season with salt and simmer over medium heat for about ten minutes, allowing the sauce to thicken. Now add the mozzarella halves, the eggs and a sprinkle of oregano, cover the skillet with its lid and cook for 3 minutes or until the eggs reach your preferred doneness. Remove from the heat, plate immediately and garnish, if available and in season, with basil leaves.
Consume eggs alla pizzaiola in the skillet immediately after cooking; prepare only the amount you intend to eat. Any leftovers can be stored in the refrigerator for 24 hours, but they will never be as good as freshly made. The sauce, however, can be prepared in advance and kept in the fridge; it’s also great for dressing pasta.
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