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.
I first made this when searching for a simple supper that felt both special and satisfying: it quickly became a go-to for lazy weekend mornings and last-minute dinners with friends.
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 large, finely chopped
- Red bell pepper: 1, diced
- Garlic: 2 cloves, 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, for garnish)
- Crusty bread: to serve (optional)
Instructions
- Preheat Oven:
- Set your oven to 190°C (375°F).
- Sauté Vegetables:
- Heat olive oil in an ovenproof skillet over medium heat. Add the onion and cook for 3, 4 minutes until softened. Add the bell pepper; cook for another 3, 4 minutes until slightly tender.
- Spice It Up:
- Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Make the 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 skillet to the oven and bake for 8, 10 minutes, or until whites are set but yolks remain slightly runny.
- Serve:
- Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save When I make this for my family, everyone dives in heartily with pieces of bread, scooping up creamy yolks and rich sauce, making breakfast feel like a celebration.
Required Tools
Use an ovenproof skillet for best results and have a sharp knife plus cutting board on hand for prepping vegetables.
Allergen Information
This dish contains eggs; those seeking gluten-free should check bread labels and all ingredient packaging for possible cross-contamination.
Nutritional Information
Each serving offers around 185 calories, 8 g total fat, 16 g carbohydrates, and 10 g protein.
Save Enjoy these savory baked eggs hot with crusty bread and plenty of fresh herbs for a flavorful meal any time of day.
Kitchen Guide
- → What spices enhance the tomato sauce?
Ground cumin, sweet paprika, and optional chili flakes add warmth and depth to the tomato base.
- → Can I prepare this dish for a vegan diet?
Yes, omit the eggs and add drained canned chickpeas for a plant-based protein alternative.
- → How do I achieve runny yolks when baking?
Bake the eggs until the whites are set but yolks still jiggle slightly, about 8-10 minutes at 190°C (375°F).
- → What are suitable garnishes to serve with this dish?
Fresh parsley or cilantro provide a bright finish, and crusty bread makes a perfect accompaniment.
- → Can this dish be adapted to different spice levels?
Adjust or omit chili flakes to tailor the heat according to your spice preference.