Baked Eggs Recipe
Course: BreakfastCuisine: Plant-Based
Servings
2
servingsPrep time
15
minutesCooking time
10
minutesCalories
300
kcalIngredients
2 tsp 2 Olive oil
1 small 1 Red onion (peeled, halved and sliced)
1 1 Garlic clove (minced) or ¼ tsp minced garlic
1 medium 1 Red bell pepper, sliced into strips
1 1 Tomato (diced)
1 Can 1 crushed tomatoes (no or low sodium added)
1 tbsp 1 Tomato paste
½ cup Water
4 4 Eggs
Bread (pita or a baguette) for serving
Seasonings
1 tsp 1 Cumin
1 tsp 1 Paprika
¼ tsp Black pepper
¼ tsp Cayenne pepper
½ tsp Salt
2 tbsp 2 Fresh parsley or 1 tbsp dried parsley
How to make
- Preheat oven to 350°F
- In a skillet, heat oil over medium heat. Once oil is rippling, add garlic and onion. Cook until onions are translucent.
- Add bell pepper and cook for 1 minute.
- Add diced tomatoes and cook until tomatoes start to become a paste.
- Add canned tomatoes, tomato paste, water, paprika, cumin, salt and pepper. Mix well.
- Lower heat to medium low and simmer for 5 mins.
- Using a spoon, make 4 indentations in sauce mixture.
- Crack 1 egg into each indentation. Cook for 1 mins or until egg whites set.
- Bake for 7-12 mins until egg yolks start to firm (or fully firm depending on your preference).
- Remove from oven, sprinkle with parsley and serve with bread.Preheat oven to 350°F
Equipment
- Oven
- Measuring cups and spoons
- Oven safe skillet
- Spoon
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Nutrition Facts
2 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat g 0%
- Saturated Fat g 0%
- Trans Fat g
- Total Carbohydrate g 0%
- Dietary Fiber g 0%
- Total Sugars g
- Protein g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
