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.
This is a favorite in my kitchen when I want something hearty but fuss-free: the combination of warm spices and tender vegetables with gently baked eggs always gets rave reviews from my family.
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 large, finely chopped
- Red bell pepper: 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 (optional): 1/4 teaspoon
- Salt and black pepper: to taste
- Eggs: 4 large
- Fresh parsley or cilantro (optional): chopped
- Crusty bread (optional): to serve
Instructions
- Preheat:
- Preheat the oven to 190°C (375°F).
- Sauté vegetables:
- Heat olive oil in a large ovenproof skillet over medium heat. Add the onion and cook for 3, 4 minutes until softened. Add the bell pepper and cook for another 3, 4 minutes until slightly tender.
- Add spices:
- Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Make sauce:
- Add 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.
- Finish and serve:
- Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save My family loves gathering around the table for this dish, especially on slow weekend mornings. It's a hands-off meal that lets us relax while it bakes and enjoy some quality time together.
Required Tools
Ovenproof skillet or sauté pan, knife and cutting board, wooden spoon
Allergen Information
Contains eggs. If serving with bread, check for gluten if gluten-free is required. Always verify ingredient labels for possible cross-contamination.
Nutritional Information
Per serving: 185 calories, 8 g total fat, 16 g carbohydrates, 10 g protein
Save This dish is best enjoyed hot straight from the oven. Adjust spices and garnishes to suit your taste for a versatile, satisfying meal.
Recipe FAQs
- → What type of pan is best for baking the eggs?
An ovenproof skillet or sauté pan works best to cook the sauce on the stovetop and finish baking the eggs in the oven evenly.
- → Can I adjust the spice level in the sauce?
Yes, chili flakes may be added or omitted depending on your preferred heat intensity, allowing flexibility in spice.
- → How to ensure eggs have runny yolks after baking?
Bake the eggs for about 8-10 minutes, watching closely to set whites while keeping yolks soft and slightly runny.
- → Are there vegetarian or vegan alternatives for this dish?
While naturally vegetarian, omit eggs and add chickpeas to the sauce for a vegan-friendly option with added protein.
- → What can be served alongside this dish?
Crusty bread is ideal for scooping up the sauce and eggs, adding texture and complementing the flavors.