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, my family gathers eagerly at the table its one of those dishes that feels comforting yet a little special, no matter when you eat it.
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 three to four minutes until softened.
- Add Bell Pepper:
- Stir in the bell pepper and cook for three to four minutes until slightly tender.
- Spice & Garlic:
- Add garlic, cumin, paprika, and chili flakes. Cook for one minute until fragrant.
- Add Tomatoes:
- Tip in diced tomatoes and tomato paste. Season with salt and pepper. Simmer for eight to ten minutes, stirring occasionally, until 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 eight to ten minutes, or until the egg whites are set and yolks remain slightly runny.
- Finish & Serve:
- Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save This is the weekend breakfast everyone requests and it becomes a cheerful centerpiece, especially when you let the kids sprinkle herbs on top.
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: Calories 185, Total Fat 8 g, Carbohydrates 16 g, Protein 10 g.
Save Baked eggs in tomato sauce bring warmth and flavour to any table make extras, they disappear fast.
Recipe FAQ Section
- → Can I make this dish vegan?
Yes, omit the eggs and add drained canned chickpeas for a vegan-friendly alternative that maintains a rich texture.
- → How spicy is the tomato sauce?
It features mild heat from optional chili flakes, which you can adjust to suit your spice preference.
- → What is the best way to serve this dish?
Serve immediately after baking, garnished with fresh parsley or cilantro alongside crusty bread for dipping.
- → Can I prepare the tomato sauce in advance?
Yes, the tomato and pepper sauce can be made ahead, then baked with eggs just before serving for convenience.
- → What type of pan should I use?
Use an ovenproof skillet or sauté pan to enable cooking on the stove and baking in the oven.