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 dish always brings back memories of relaxed weekend mornings when I wanted something hearty yet fuss-free. The aroma of spices mingling with tomatoes draws everyone to the kitchen for a comforting meal.
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
- Crusty bread: to serve, optional
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:
- Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Simmer 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 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 the oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save My family especially loves this dish with extra herbs on top—it disappears fast whenever I make it for a group brunch.
Required Tools
Ovenproof skillet or sauté pan, knife and cutting board, wooden spoon
Nutritional Information
Calories: 185, Total Fat: 8 g, Carbohydrates: 16 g, Protein: 10 g per serving
Dietary Notes
Vegetarian, gluten-free if served without bread or with gluten-free bread
Save This tomato-baked egg dish is sure to brighten any morning—serve it straight from the pan for the freshest taste.
Recipe FAQs
- → What spices enhance the tomato sauce?
Ground cumin, sweet paprika, and optional chili flakes add warmth and depth to the tomato sauce.
- → How can I ensure the eggs bake perfectly?
Make wells in the simmered sauce and bake until the egg whites are set while the yolks remain slightly runny.
- → What can be used to garnish the dish?
Fresh parsley or cilantro chopped finely adds a fresh, vibrant touch to the baked eggs.
- → Is there a way to make this dish vegan?
Omit eggs and add drained canned chickpeas in the sauce for a vegan-friendly version.
- → What type of cookware is recommended?
Use an ovenproof skillet or sauté pan to cook the sauce and bake the eggs evenly.