Italian Baked Eggs

  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 150g speck
  • 1 cup marinara sauce, or tomato and garlic pasta sauce
  • 4 eggs
  • Salt and pepper, to taste
  • ¼ cup shaved parmesan cheese
  • Slices of bread, to serve
  • 1 tablespoon butter
  • 2 sprigs fresh basil, to serve


Step 1
Set up your barbecue for direct cooking. Place a small Q Ware Frying Pan on the barbecue, close the lid and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.

Step 2
Remove the rind from the speck and chop into 1cm cubes.

Step 3
Once the barbecue has preheated, adjust the burner control(s) to medium. Open the lid and add the speck, close the lid and cook for 5 minutes with the lid down, stirring occasionally.

Step 4
Once the speck has fried, remove the frypan from the grill and set aside to cool slightly. Set up your Q for indirect cooking, with a convection tray and trivet. Make adjustments to the burner control(s) for roasting. Please refer to your handbook for further instructions.

Step 5
Pour the marinara sauce into the frying pan, on top of the fried speck. Crack 4 eggs on top of the marinara and speck. Season the eggs with salt and pepper. Sprinkle the top with shaved parmesan cheese. Return the frying pan to the barbecue and roast for 15-20 minutes on the indirect roasting setting or until the eggs are cooked to your liking.

Step 6
Butter both sides of the bread and place directly onto the grill, barbecue for 1 minute on each side.

Step 7
Roughly chop the basil and sprinkle over the baked eggs.

Step 8
Serve the baked eggs warm with the barbecued bread.