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 dish on a quiet weekend morning and was amazed by how easily it came together and how nourishing it felt for the whole family.
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 (optional): 1/4 teaspoon
- Salt and Freshly Ground Black Pepper: to taste
- Eggs: 4 large
- Fresh Parsley or Cilantro (optional): chopped
- Crusty Bread (optional): to serve
Instructions
- Preheat Oven:
- 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 and Garlic:
- Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Add Tomato Ingredients:
- 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.
- Garnish and Serve:
- Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save This is my daughter's favorite weekend breakfast and it often brings everyone together for a slow, joyful start to the day.
Required Tools
Ovenproof skillet or sauté pan, knife and cutting board, wooden spoon
Allergen Information
Contains eggs. Check bread for gluten if gluten-free is needed. Always verify ingredient labels for cross-contamination.
Nutritional Information (per serving)
Calories: 185. Total Fat: 8 g. Carbohydrates: 16 g. Protein: 10 g.
Save A warm plate of baked eggs in tomato sauce is sure to make any meal feel special and comforting.
Recipe FAQs
- → What type of pan is best for baking eggs in tomato sauce?
An ovenproof skillet or sauté pan works best, allowing you to cook the sauce on the stove and then transfer it directly to the oven.
- → How do I ensure the egg yolks stay runny?
Bake the eggs for about 8-10 minutes until whites are set but yolks remain slightly soft. Keep an eye to avoid overcooking.
- → Can I adjust the spiciness of the dish?
Yes, you can add or omit chili flakes according to your spice preference to balance the heat.
- → What herbs complement the dish best?
Fresh parsley or cilantro adds brightness and a fresh herbal note that complements the tomato base well.
- → Is it possible to make this dish vegan?
Yes, replace the eggs with drained canned chickpeas and bake them in the spiced tomato sauce for a vegan version.