Baked Eggs with Spicy Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon cumin seeds1 teaspoon paprika1 tablespoon olive oil2 tablespoons tomato paste1 onion, cut in half and sliced into strips1 garlic clove, minced2 bell peppers, sliced into strips28 ounces (2 14-ounce cans or 1 28-ounce can) diced tomatoes, no salt addedpinch cayenne pepper1 bay leaf1 bunch parsley, leaves only, reserve one tablespoon for garnish1 14.5-ounce chickpeas, drained and rinsedzest and juice of 2 limes 4 eggs4 shakes of hot sauce
Preheat the oven to 350 degrees. Toast the cumin seeds in a large ovenproof skillet for 45 seconds, then add the paprika, stir, and toast for about 20 seconds, just until the paprika becomes fragrant. Stir in the oil and tomato paste, then add the onions and peppers. Sauté for 5 minutes, stirring often.
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.
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.
Nutritional Info 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
Member Reviews