Savoury Baked Eggs Tomato (Print View)

Eggs gently baked in a spiced tomato and pepper sauce for a vibrant, easy meal.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 14 ounces (400 grams) canned diced tomatoes
06 - 1 tablespoon tomato paste

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and freshly ground black pepper to taste

→ Eggs

11 - 4 large eggs

→ Garnish

12 - Fresh parsley or cilantro, chopped (optional)
13 - Crusty bread, to serve (optional)

# Preparation Steps:

01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Warm olive oil in a large ovenproof skillet over medium heat and cook the finely chopped onion for 3 to 4 minutes until softened.
03 - Add diced red bell pepper to the skillet and continue cooking for an additional 3 to 4 minutes until tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and optional chili flakes, cooking for 1 minute until fragrant.
05 - Incorporate diced tomatoes and tomato paste, season with salt and black pepper, then simmer gently for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Create four small wells in the sauce using a spoon and carefully crack one egg into each well.
07 - Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, until egg whites are set but yolks remain slightly runny.
08 - Remove from oven, optionally sprinkle with chopped parsley or cilantro, and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • Full of flavour and colour
  • Simple steps and ready in under forty minutes
02 -
  • This dish is naturally vegetarian and gluten-free if you skip the bread.
  • The eggs continue cooking after you remove from the oven, so serve immediately for runny yolks.
03 -
  • Add ground coriander or feta for a twist.
  • Omit eggs and use chickpeas for a vegan option.
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