Spanish · Brunch
Baked Eggs with Tomato Sauce (High-Protein)
Baked eggs simmered in a garlicky Spanish tomato sauce with piquillo peppers and smoked paprika, boosted with cannellini beans and manchego cheese. Served with a small wedge of crusty bread for scooping up the sauce and runny yolks.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
521Calories
54.2gProtein
18.5gFat
40.8gCarbs
8.6gSugar
9.1gFiber
1118mgSodium
437mgChol
5.9gSat Fat
1032mgPotassium
348mgCalcium
6.2mgIron
1.6mcgVitamin B12
24mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 400°F (200°C). Chop the onion and garlic, slice the piquillo peppers, and grate the manchego cheese.
2
Sauté
Warm the olive oil in a small oven-safe skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic and cook 30 seconds until fragrant.
3
Bloom
Stir the smoked paprika and cumin into the skillet and cook over medium heat for 30 seconds until the spices darken slightly, taking care not to scorch.
4
Simmer
Pour in the canned tomatoes and cannellini beans, season with salt and pepper, and simmer over medium-low heat for 8 minutes until the sauce thickens.
5
Build
Scatter the piquillo peppers over the sauce. Make two wells and crack the whole eggs into them, pouring the egg whites around them.
6
Bake
Transfer the skillet to the oven and bake at 400°F (200°C) for 8 minutes until the egg whites are set but the yolks still jiggle.
7
Finish
Scatter the grated manchego and parsley over the top and return to the oven for 1 minute until the cheese softens.
8
Plate
Slide the skillet contents onto a plate and serve immediately with the bread wedge alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 66 large (198g) egg white
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2/3 cup65g, from a 15 oz can cannellini bean
- 11 small (140g) onion
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 2 oz56g piquillo pepper
- 2 oz56g manchego cheese
- 2 tbsp8g fresh parsley
- salt, to taste
- black pepper, to taste
- 2.8 oz80g crusty bread
