Save to Pinterest 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 these baked eggs, my family devoured them and requested the recipe for lazy weekend breakfasts. The colors and aroma always brighten up the kitchen.
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:
- Preheat the oven to 190°C (375°F)
- Sauté vegetables:
- Heat olive oil in a large ovenproof skillet over medium heat. Add onion and cook for 3, until softened. Add bell pepper and cook for 3, until slightly tender.
- Add aromatics:
- Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 until fragrant.
- Make sauce:
- Add diced tomatoes and tomato paste. Season with salt and pepper. Simmer for 8, stirring occasionally, until thickened.
- 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, until egg whites set but yolks remain slightly runny.
- Garnish & serve:
- Remove from oven, garnish with chopped parsley or cilantro, and serve immediately with crusty bread.
Save to Pinterest This recipe quickly became a favorite for my children, who love dipping their bread into the flavorful sauce and runny egg yolks. It's a fun meal that brings everyone to the table.
Required Tools
Ovenproof skillet or sauté pan, knife and cutting board, wooden spoon
Allergen Information
Contains eggs. If serving with bread, verify gluten-free ingredients and check labels for cross-contamination.
Nutritional Information
Per serving: 185 calories, 8 g fat, 16 g carbohydrates, 10 g protein
Save to Pinterest Enjoy these baked eggs hot from the oven for the freshest taste. They make a flavorful vegetarian meal any time of day.
Common Recipe Questions
- → What kind of pan is best for baking the eggs in tomato sauce?
An ovenproof skillet or sauté pan works best, ensuring even cooking and allowing easy transfer from stovetop to oven.
- → Can the spice level be adjusted in this dish?
Yes, chili flakes can be added to taste or omitted for a milder flavor according to preference.
- → How do I know when the eggs are perfectly cooked?
Egg whites should be fully set while yolks remain slightly runny, typically achieved after 8-10 minutes baking at 190°C (375°F).
- → What herbs work well as a garnish?
Fresh parsley or cilantro provides a bright, fresh finish complementing the rich tomato sauce.
- → Is it possible to make this dish vegan?
Yes, omit eggs and add drained chickpeas to the sauce for a plant-based alternative.