Spanish · Brunch
Baked Eggs with Tomato Sauce
Two eggs baked in a garlicky simmered tomato sauce with onion, red pepper and smoked paprika, finished in the oven until the whites set and yolks stay soft. Served straight from the small skillet with crusty bread for mopping up the sauce.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
18.5gProtein
18.8gFat
32.4gCarbs
8.9gSugar
4.1gFiber
612mgSodium
774mgChol
4.8gSat Fat
680mgPotassium
120mgCalcium
3.8mgIron
1.8mcgVitamin B12
38mgVitamin C
vegetarian
low-calorie
mediterranean
weekend-brunch
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Dice onion and bell pepper, mince garlic, and chop parsley.
2
Sweat
Warm olive oil in small ovenproof skillet over medium heat; sweat onion and pepper 5 minutes until softened and translucent.
3
Bloom
Stir in garlic and smoked paprika, cook 30 seconds over medium heat until paprika darkens and raw smell fades.
4
Simmer
Add canned tomatoes and sherry, season with salt, and simmer over medium-low heat 10 minutes until sauce thickens and no longer looks watery.
5
Bake
Make two shallow wells in sauce, crack in eggs, and bake at 400°F for 8–10 minutes until whites set and yolks still jiggle.
6
Plate
Scatter parsley over top and serve skillet immediately with crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 11 small onion (120g)
- 22 small garlic clove
- 11 red bell pepper (140g)
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp dry sherry (30ml)
- 2 tbsp2 tbsp parsley
- salt, to taste
- 22 thick slice crusty bread (30g), for serving
