Savoury Baked Eggs Tomato Sauce (Print Version)

A delicious dish of eggs baked in a rich tomato and pepper sauce, perfect for any meal.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) 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

# Step-by-Step Guide:

01 - Set oven temperature to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add finely chopped onion and cook 3 to 4 minutes until softened.
03 - Add diced red bell pepper and sauté for an additional 3 to 4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Add diced tomatoes and tomato paste. Season with salt and freshly ground black pepper. Simmer gently, stirring occasionally, for 8 to 10 minutes until sauce thickens.
06 - Create four indentations in the sauce with a spoon. Crack one egg into each well.
07 - Transfer skillet to preheated oven and bake for 8 to 10 minutes, until egg whites are set and yolks remain slightly runny.
08 - Remove from oven. Sprinkle chopped parsley or cilantro if desired. Serve immediately, optionally with crusty bread.

# Top Tips:

01 -
  • Colorful and full of flavor
  • Easy to prepare and customizable to taste
02 -
  • This dish is naturally vegetarian & gluten-free (without bread).
  • Always verify ingredient labels for possible cross-contamination.
03 -
  • Add a pinch of ground coriander or feta before baking for extra flavor.
  • To make it vegan, skip eggs & add drained canned chickpeas.
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