Spanish · Brunch
Baked Eggs with Tomato Sauce (Low-Calorie)
Two whole eggs baked in a light tomato and roasted red pepper sauce, seasoned with garlic, smoked paprika and parsley, finished with a scant scattering of Manchego. Cooked in a small skillet rather than a pool of oil, this Spanish-style dish keeps the runny yolk and rustic sauce while trimming added fat.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
307Calories
16.4gProtein
21.1gFat
12.1gCarbs
6.3gSugar
2.1gFiber
594mgSodium
388mgChol
7.9gSat Fat
496mgPotassium
232mgCalcium
2.8mgIron
1.2mcgVitamin B12
43mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat the oven to 375°F. Finely chop the onion, garlic, roasted red pepper, and parsley on a board.
2
Sauté
Warm the olive oil in a small oven-safe skillet over medium heat. Cook the onion and garlic for 3 minutes until soft and translucent.
3
Bake
Stir in canned tomatoes, roasted red pepper, and smoked paprika with salt and pepper. Simmer 6 minutes until sauce thickens. Make two wells in the sauce, crack an egg into each, then bake at 375°F for 9 to 11 minutes until whites are set and yolks jiggle slightly.
4
Plate
Scatter grated Manchego over the eggs and return to the oven for 1 minute until melted. Sprinkle with parsley and serve straight from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (about 200g)
- 7 oz100g, about two-thirds of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp roasted red bell pepper
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 1 oz30g Manchego cheese
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
- a pinch of black pepper
