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.
Every time I make these savoury baked eggs, family and friends rave about how well the soft eggs pair with the rich tomato sauce. It has become my go-to for cozy weekend brunches and light weeknight dinners.
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, for garnish
- Crusty bread (optional): To serve
Instructions
- Preheat Oven:
- 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.
- Add Spices & Garlic:
- Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Add Tomatoes:
- Add the diced tomatoes and tomato paste. Season with salt and pepper. Simmer for 8,10 minutes, stirring occasionally, until the sauce thickens.
- Prepare 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 & Serve:
- Remove from the oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save I remember my kids eagerly gathering around for seconds, scooping up soft eggs and sauce with crusty bread on weekends. It's always a comforting meal that brings everyone together at the table.
Required Tools
Ovenproof skillet, knife, cutting board, wooden spoon
Nutritional Information
Per serving: 185 calories, 8 g fat, 16 g carbohydrates, 10 g protein
Diet & Cuisine
Vegetarian, gluten-free; Middle Eastern main dish
Save Serve immediately for best flavor and enjoy with family or friends. This dish is as good for breakfast as it is for a cozy dinner.
Recipe Guide
- → What type of pan is best for cooking this dish?
An ovenproof skillet or sauté pan works best to cook the sauce on the stove and finish baking the eggs in the oven.
- → Can I adjust the spice level?
Yes, chili flakes are optional and can be increased or omitted based on your spice preference.
- → How do I know when the eggs are perfectly baked?
The egg whites should be fully set, while the yolks stay slightly runny for the ideal texture.
- → Is it possible to add other flavors?
Adding ground coriander or a sprinkle of feta before baking enhances the flavor profile nicely.
- → Can this dish be made vegan?
Omit the eggs and add drained canned chickpeas to the sauce for a vegan-friendly alternative.
- → What is a good accompaniment to serve with this dish?
Crusty bread is ideal for dipping and complements the rich tomato and pepper sauce.