Save A vibrant, budget-friendly dish featuring perfectly baked eggs nestled in a spiced tomato and pepper sauce (ideal for breakfast, brunch, or an easy supper)
The first time I made this savoury baked eggs dish, my family was amazed at how flavorful such simple ingredients could be when baked together (now it's become our go-to for weekend brunches)
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 large, finely chopped
- Red bell pepper: 1, diced
- Garlic cloves: 2, minced
- Diced tomatoes: 1 can (400g/14 oz)
- Tomato paste: 1 tablespoon
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Chili flakes: 1/4 teaspoon, optional
- Salt and freshly ground black pepper: to taste
- Eggs: 4 large
- Fresh parsley or cilantro: chopped, optional
- Crusty bread: to serve, optional
Instructions
- Preheat:
- Preheat the oven to 190°C (375°F)
- Cook onion:
- Heat olive oil in a large ovenproof skillet over medium heat (add the onion and cook for 3-4 minutes, until softened)
- Add bell pepper:
- Add the bell pepper and cook for another 3-4 minutes until slightly tender
- Spices:
- Stir in the garlic, cumin, paprika, and chili flakes (cook for 1 minute until fragrant)
- Tomato sauce:
- Add the diced tomatoes and tomato paste (season with salt and pepper) Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens
- Add eggs:
- Use a spoon to make four wells in the sauce (crack an egg into each well)
- Bake:
- Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but yolks remain slightly runny
- Garnish and serve:
- Remove from the oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread
Save Every time I make this for my family, we end up scraping the skillet clean (it always brings everyone together for a leisurely meal)
Required Tools
Ovenproof skillet, knife and cutting board, wooden spoon
Allergen Information
Contains eggs (if serving with bread, check for gluten)
Nutritional Information
Per serving: Calories 185, Total Fat 8 g, Carbohydrates 16 g, Protein 10 g
Save Serve hot straight from the oven with plenty of fresh herbs (perfect for dipping crusty bread and sharing at the table)
Recipe Questions & Answers
- → What type of pan is best for this dish?
An ovenproof skillet or sauté pan works best to cook the sauce and then bake the eggs evenly.
- → How do you know when the eggs are done?
Egg whites should be fully set while yolks remain slightly runny for perfect texture and taste.
- → Can this dish be made vegan?
Yes, omit the eggs and add drained canned chickpeas for a plant-based alternative.
- → How can the spice level be adjusted?
Modify chili flakes quantity according to preferred heat intensity or skip completely for milder flavor.
- → What herbs complement this dish best?
Fresh parsley or cilantro are excellent garnishes, adding a bright, herby note to balance the sauce.