Cocotte Arrabbiata Baked Eggs

Cocotte Arrabbiata Baked Eggs with roasted garlic toast is an easy, single-serving high protein breakfast. Great for minimal clean-up and only 7 ingredients!

Cocotte Arrabbiata Baked Eggs are a fiery, flavorful way to start the day—perfect for when you want something satisfying without a pile of dishes. Eggs are baked right in a mini cocotte with spicy arrabbiata sauce, delivering a protein-packed breakfast with bold, zesty flavor. Only six ingredients are needed, keeping prep simple and cleanup minimal. Served alongside roasted garlic toast, each bite is a balance of heat, richness, and comfort.

To make it even better, parmesan is baked into crispy, golden shards that get sprinkled over the top for a salty crunch. The roasted garlic is spread over warm toast, adding a mellow, sweet depth that pairs beautifully with the punchy sauce and creamy eggs. It’s a single-serving breakfast that feels special yet couldn’t be easier—ideal for slow mornings or quick solo meals alike.

I like to use Raos Arrabbiata because it is not only super tasty, but made with all natural and premium ingredients .

If you enjoy this check out my other breakfast ideas here.

• Best Of

Cocotte Arrabbiata Baked Eggs

Cocotte Arrabbiata Baked Eggs with roasted garlic toast is an easy, single-serving high protein breakfast. Great for minimal clean-up and only 6 ingredients!

Print pin Share

Ingredients

• ▢ 1 Egg
• ▢ 1/2 cup Arrabiata (homemade or store-bought)
• ▢ Salt/pepper/red pepper flakes
• ▢ 1 cup Parmesan
• ▢ 1 head Garlic
• ▢ Bread of choice
• ▢ EVOO

Instructions 

• Preheat oven to 400. Slice the top off the head of garlic. In either a cocotte or tin foil, add garlic, red pepper flakes, olive oil, salt and pepper. Wrap/cover and bake for about 25 min. If you are using a cocotte, make sure the garlic is covered in oil so it doesnt burn.
• Add arrabiata to a cocotte and crack an egg on top. Add to oven when garlic has about 10 min left.
• Line a baking sheet with parchment paper. Grate cheese and form into thick heaps. When cocottes are done, bake parmesan for about 5 min or until golden brown. Remove and break overtop the eggs.
• While parmesan crisps are baking, coat bread in olive oil and cook for about 2-3 min per side. Spread roasted garlic on the toast. Serve with sauce and eggs. Enjoy!

Video