Spanish · Brunch
Baked Eggs with Roasted Vegetables
Two eggs baked in a bubbling Spanish-style tomato and pepper sofrito, layered with roasted red pepper, courgette, and onion, finished with a smoked paprika edge and torn parsley. Served straight from the small skillet with crusty bread to mop the sauce.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
425Calories
19.8gProtein
26.2gFat
27.1gCarbs
8.7gSugar
4.6gFiber
446mgSodium
423mgChol
5.8gSat Fat
815mgPotassium
128mgCalcium
3.8mgIron
1.3mcgVitamin B12
65mgVitamin C
vegetarian
low-calorie
mediterranean
weekend-brunch
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice bell pepper and zucchini into small pieces, thinly slice onion, and mince garlic.
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat. Cook onion and pepper for 5 minutes until softened and lightly golden at the edges.
3
Sauté
Add zucchini, garlic, crushed tomato, and smoked paprika to the skillet. Simmer over medium-low heat for 8 minutes until sauce thickens.
4
Bake
Make two small wells in the sauce, crack eggs into them, and bake in a preheated 400°F oven for 10 to 12 minutes until whites are set and yolks jiggle slightly.
5
Plate
Scatter parsley over the skillet and serve immediately with toasted crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2/3 cup160g canned crushed tomato (a small portion of a 14.5 oz can)
- 11 small red bell pepper (100g)
- 11 small zucchini (150g)
- 11 small onion (120g)
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp smoked paprika
- 2 slice30g crusty bread
- 2 tbsp8g parsley
- salt, to taste
- black pepper, to taste
