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.
The first time I made these savoury baked eggs, my family raved about how comforting and satisfying the meal was. The colorful sauce and perfectly runny eggs made it an instant favorite at our weekend brunch table.
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
- Crusty bread (optional): to serve
Instructions
- Preheat and Prepare:
- Preheat the oven to 190°C (375°F).
- Saute Vegetables:
- 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 Aromatics and 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.
- Finish and Serve:
- Remove from the oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
Save We love gathering around the table to scoop up every last spoonful, especially with warm bread for dipping. It's a dish that always brings smiles for breakfast or dinner at home.
Required Tools
Use an ovenproof skillet or sauté pan, a knife and cutting board for prep, and a wooden spoon for stirring.
Allergen Information
This dish contains eggs. If serving with bread, select gluten-free options if needed. Always verify ingredient labels for possible cross-contamination.
Nutritional Information
Each serving provides 185 calories, 8 g total fat, 16 g carbohydrates, and 10 g protein.
Save Try these savoury baked eggs for your next brunch or weeknight dinner. The rich, spiced sauce and runny yolks are sure to please everyone.
Recipe Questions
- → What type of pan works best for baking the eggs?
An ovenproof skillet or sauté pan is ideal as it can be used to cook the sauce on the stovetop and transfer directly to the oven without transferring ingredients.
- → Can I adjust the spice level in the sauce?
Yes, simply vary the amount of chili flakes or omit them altogether for a milder flavor while maintaining the warmth from cumin and paprika.
- → How do I ensure the eggs bake evenly?
Create wells in the simmered tomato sauce before cracking eggs in; this keeps them separated and helps achieve even cooking.
- → Can this dish be made vegetarian and gluten-free?
Absolutely. The main ingredients are naturally gluten-free and vegetarian. Check additional servings like bread for gluten content if needed.
- → What herbs complement the baked eggs and sauce?
Fresh parsley or cilantro add a bright, fresh finish that balances the rich, spiced tomato and pepper sauce.