Turkish · Brunch
Baked Egg and Vegetable Bowl
A single-serving baked egg dish in a shallow bowl of simmered tomato, red pepper, and onion, spiced with cumin, paprika and Aleppo-style chili, finished with crumbled feta and parsley. Two eggs are cracked into the bubbling sauce and oven-baked until just set, served with warm bread.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
449Calories
23.1gProtein
27.4gFat
26.5gCarbs
8.6gSugar
4.3gFiber
848mgSodium
446mgChol
9.7gSat Fat
650mgPotassium
270mgCalcium
3.4mgIron
1.4mcgVitamin B12
42mgVitamin C
vegetarian
low-calorie
mediterranean
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Dice the onion and red bell pepper, chop the tomato, mince the garlic, and preheat the oven to 400°F (200°C).
2
Sauté
Warm the olive oil in a small oven-safe skillet over medium heat and cook the onion and bell pepper for 4–5 minutes until softened.
3
Bloom
Stir the garlic, cumin, smoked paprika, and Aleppo-style chili into the skillet and cook for 1 minute until fragrant.
4
Simmer
Add the tomato, season with salt and pepper, and simmer for 6–8 minutes until thickened and jammy.
5
Bake
Make two wells in the sauce, crack the eggs into them, scatter the feta over top, and bake at 400°F for 8–10 minutes until the whites set but yolks jiggle.
6
Plate
Scatter fresh parsley over the bowl and serve immediately with the toasted bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup170g tomato
- 1/2 cup70g red bell pepper
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp Aleppo-style chili flakes
- 2 tbsp26g olive oil
- 2 oz56g feta cheese
- 2 tbsp2 tbsp fresh parsley
- 2 slice60g crusty bread
- salt, to taste
- black pepper, to taste
