The eggs alla pizzaiola with mozzarella in skillet are a simple, quick, and flavorful main dish, perfect when you want to serve something tasty with few ingredients. The aromatic tomato sauce with oregano embraces the eggs, making them soft and juicy, while the melting mozzarella adds an irresistible creaminess. It’s an ideal recipe for a last-minute dinner or to save a family lunch without sacrificing taste. It is prepared in just one skillet and in a few minutes, transforming affordable ingredients into a dish that smells like home. Great to accompany with some crusty bread for dipping!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 9 oz peeled tomatoes (or tomato puree)
- 5.3 oz mozzarella
- 1 clove garlic
- as needed chili pepper (fresh or powder)
- as needed dried oregano
- as needed olive oil
- as needed salt
- as needed pepper
Steps for Eggs alla Pizzaiola with Mozzarella in Skillet
Heat a drizzle of extra virgin olive oil in a wide-bottomed skillet and sauté a crushed garlic clove along with a whole chili pepper or a bit of chili powder for a few minutes. Add the peeled tomatoes or tomato puree, (if you like, also some fresh cherry tomatoes, as I did) a pinch of salt and pepper. Let it cook over medium-low heat for about 8-10 minutes, so the sauce slightly reduces.
When the tomato is well seasoned, remove the garlic and chili pepper. Once the sauce is reduced, add a generous sprinkle of oregano.
With the back of a spoon, create four small wells in the sauce and gently crack an egg into each, being careful not to break the yolk, add a pinch of salt and pepper over each egg.
Cover the skillet with a lid and let cook on low heat for 3-4 minutes, until the egg whites start to set. The cooking should be gentle, so that the eggs remain soft and do not dry out. If you prefer a more cooked yolk, extend the cooking by a couple of minutes.
Cut the mozzarella into strips or cubes and distribute over the eggs when they are almost ready. Cover again with the lid and let the mozzarella melt for 2-3 minutes until it becomes stretchy. Turn off the heat and let it rest for a moment so the flavors blend perfectly. If you like, you can add some basil leaves for a fresher touch.
Serve eggs alla pizzaiola with mozzarella in skillet hot, and accompany the dish with toasted bread or focaccia to enjoy the sauce at its best.
Storage
The eggs alla pizzaiola with mozzarella are best when freshly prepared, while the mozzarella is still stretchy and the sauce warm and fragrant. If there are leftovers, you can store them in the refrigerator in an airtight container for up to 1 day, as cooked eggs tend to change texture quickly. When reheating, warm them gently in a skillet with a lid on low heat, adding a tablespoon of water or puree to prevent drying. Freezing is not recommended, as the eggs and mozzarella would lose texture and flavor.
Variations
• Spicy Eggs alla Pizzaiola
For a spicier version, add a pinch of fresh or dried chili to the sauté. The slightly spicy flavor will enhance the tomato and make the dish even more flavorful.
• With Smoked Scamorza or Provola
If you want a stronger taste, replace the mozzarella with smoked scamorza or provola. They melt perfectly and give an irresistible smoky note.
• With Capers and Olives
Add a tablespoon of desalted capers and some black or green olives sliced in the sauce. You will get a more Mediterranean dish, rich in character and intense aromas.
• Light Version without Mozzarella
For a lighter dish, omit the mozzarella and keep only the eggs cooked in the sauce. They will still be delicious, perfect for those looking to reduce fats and calories.
• Oven-Baked Eggs alla Pizzaiola
For an alternative preparation, pour the sauce into a baking dish, add the eggs, and bake at 356°F for about 10-12 minutes. Complete with mozzarella and let it melt under the grill for a couple of minutes.
FAQ (Questions and Answers)
Can Eggs alla Pizzaiola be frozen?
Better not: cooked eggs and mozzarella do not maintain a good texture after freezing. It is preferable to consume them immediately or store them for up to 1 day in the fridge.
Can I add vegetables?
Of course! Thinly sliced zucchini, diced bell peppers, or grilled eggplants pair very well with the pizzaiola sauce and make the dish richer.
Do the eggs need to be fully cooked?
It depends on your taste: you can leave the yolk soft or let it firm up completely by extending the cooking by a couple of minutes. The important thing is to keep the heat low to avoid hardening the egg whites.