Loosely based on the Middle Eastern dish, shakshuka, this tomato egg bake is a fun, healthy way to serve up something new for breakfast or brunch. It starts with a simple, spiced tomato sauce that you carefully crack eggs into — while the sauce simmers away, the eggs gently cook and slowly develop golden, creamy centers and nicely set whites. Serve with crusty bread or pita or a side of roasted potatoes for a more substantial meal.
Tomato Egg Bake
- 2 teaspoons olive oil
- 1 small yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 cloves garlic, minced, or 1/4 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup crumbled feta
- 2 tablespoons chopped fresh parsley (optional)
- Heat oil In a 10-inch skillet over medium heat. Add onions and bell peppers and cook until tender, about 5 minutes. Add garlic, paprika and chili powder and cook until fragrant, about 30 seconds. Stir in tomatoes and salt and cook until flavors develop, about 10-15 minutes.
- Remove skillet from heat, and make 4 small wells in sauce. Crack eggs into each well. Cover skillet and return to medium-low heat. Cook, until whites are set and yolks are cooked to your liking, about 8-10 minutes.
- Top with feta and parsley (if using). Serve immediately.
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