- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 277.8
- Total Fat: 10.9 g
- Cholesterol: 184.5 mg
- Sodium: 473.2 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 7.9 g
- Protein: 14.9 g
Baked Eggs with Spicy Tomato SauceSubmitted by: CHEF_MEG
IntroductionNestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping. Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.
1 teaspoon cumin seeds
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons tomato paste
1 onion, cut in half and sliced into strips
1 garlic clove, minced
2 bell peppers, sliced into strips
28 ounces (2 14-ounce cans or 1 28-ounce can) diced tomatoes, no salt added
pinch cayenne pepper
1 bay leaf
1 bunch parsley, leaves only, reserve one tablespoon for garnish
1 14.5-ounce chickpeas, drained and rinsed
zest and juice of 2 limes
4 shakes of hot sauce
Always remember to remove any added bay leaves before serving a dish. Whole bay leaves should not be eaten.
You can skip the eggs and make this a vegan dish.
Add the tomatoes, cayenne and bay leaf and simmer for 3-4 minutes.
Place the chickpeas, parsley (reserve one tablespoon for garnish) and lime juice in a small food processor or food chopper. Pulse a few times to chop, then add to the tomato sauce with 1/2 cup of water.
Stir to combine and remove the bay leaf.
Crack four eggs on top of the vegetables. Take care not to overlap the eggs.
Bake until the eggs are done to your preference. For soft to medium yolk, bake for 10 minutes; for a hard yolk, bake for 15.
Garnish with reserved parsley and hot sauce.
Serving Size: Makes 4 servings, one egg and 2 cups of vegetable mixture per serving.
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Member Ratings For This Recipe
Really tasty! However, my eggs took 20 minutes to get a very soft yolk, not even a firm one (next time I will just poach them) and I think I'd personally prefer whole chick peas rather than chopped up beans next time I make this. Definitely a repeat recipe, though! Thanks, Chef Meg! :) - 3/7/13
I love this recipe. I kicked it up with a tbl of cumin seeds, a diced chili pepper and a few pinches of dried crushed red pepper. I too had to bake my eggs for about 20 mins. The servings are generous! and with the chickpeas pureed into the sauce this is a very filling dinner :) - 4/12/12