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Tomato Baked Eggs

Tomato Baked Eggs

Tomato Baked Eggs is a comforting dish made with fresh tomatoes, eggs, and spices, perfect for brunch or a light dinner. This one-pan wonder is nutritious, gluten-free, and vegetarian, making it a versatile option for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 to 6 Large Eggs
  • 28 oz can Crushed Tomatoes
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumi
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/4 cup Fresh Parsley or Cilantro, chopped
  • 1/4 cup Feta Cheese, crumbled
  • Salt and Pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large, oven-safe skillet over medium heat. Add diced onion and red bell pepper, cooking for 5 to 7 minutes until softened.
  3. Stir in minced garlic, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and season with salt and pepper. Reduce heat to low and let simmer for 10 to 12 minutes.
  5. Create 4 to 6 small wells in the sauce and crack an egg into each well.
  6. Transfer the skillet to the oven and bake for 8 to 12 minutes, checking at 8 minutes for desired doneness.
  7. Remove from oven and garnish with crumbled feta and fresh parsley. Serve immediately.

Notes

Use fresh tomatoes for a sweeter sauce. Adjust baking time for firmer yolks. Leftovers can be stored in the refrigerator for up to two days.