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boscaiola eggs recipe

Boscaiola Eggs Recipe

The Boscaiola Eggs Recipe is a great fall dish that can be shared with family or friends.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Additional Time 0 mins
Total Time 35 mins
Course Main Courses
Cuisine Italian
Servings 4 servings


  • 4 eggs
  • 150 g crimini mushrooms 5 oz
  • 150 g Shiitake mushrooms 5oz
  • 100 g chopped peeled tomatoes 3.5 oz
  • 250 ml tomato puree 1 cup
  • 1 clove of garlic
  • 1-2 sage leaves
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil
  • salt and pepper


  • Clean the mushrooms well and cut them into slices
  • In a skillet put 2 tablespoons of EVO oil, a clove of garlic, sage, and a bay leaf. saute` them then remove the garlic and add the mushrooms.
  • Brown the mushrooms and wait for them to release liquid (yes they release some water).
  • At that point, season with salt and add the peeled tomatoes and the puree. cook, with the lid half-open for 10-15 minutes, so that the cooking juices dry as much as possible.
  • Transfer the mushrooms to an oven casserole removing the bay leaf and sage, and add the eggs.
  • Sprinkle with salt and pepper and bake in the oven at 200 ° C for about 15 minutes, the egg whites should thicken and the yolks should remain soft.
  • Cook longer if you prefer the yolk to stay firmer.


Keyword Boscaiola Eggs
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