Spanish · Brunch
Baked Eggs with Tomato Sauce (Low-Chol)
Baked eggs in a garlicky Spanish tomato and pepper sauce, finished with smoked paprika and parsley, served with crusty bread for dipping. This version uses egg whites with minimal whole egg for a lighter preparation with reduced cholesterol.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
288Calories
13.1gProtein
11.8gFat
29.7gCarbs
8.4gSugar
4.9gFiber
753mgSodium
75mgChol
2.4gSat Fat
680mgPotassium
102mgCalcium
3.2mgIron
0.4mcgVitamin B12
42mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Separate 4 egg whites from 1 yolk and set aside. Dice the onion and bell pepper, mince the garlic.
2
Sauté
Heat olive oil in a small ovenproof skillet over medium heat and cook the onion and bell pepper for 4–5 minutes until softened and translucent.
3
Bloom and simmer
Add garlic and smoked paprika to the skillet and cook for 30 seconds. Stir in canned tomatoes and vegetable stock; simmer over medium-low heat for 8 minutes until thickened, then season with salt and black pepper.
4
Build and bake
Make a small well in the sauce, pour in the 4 egg whites and 1 yolk without breaking the yolk, then transfer to a 375°F oven and bake for 8–10 minutes until whites are set and yolk remains jammy.
5
Plate
Scatter parsley over the top and serve the skillet with toasted sourdough bread alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 egg whites plus 1 egg yolk (70g total)
- 7 oz100g, a quarter of a 28 oz can canned tomatoes
- 11 onion (140g)
- 11 red bell pepper (120g)
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp vegetable stock (30ml)
- 2 tbsp2 tbsp parsley
- 2 oz56g sourdough bread
- salt, a pinch
- black pepper, a pinch
