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.
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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)
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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.
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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.
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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.
