Baked Eggs with Spicy Tomato Sauce

Baked Eggs with Spicy Tomato Sauce

4.3 of 5 (31)
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Nutritional Info
  • 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

View full nutritional breakdown of Baked Eggs with Spicy Tomato Sauce calories by ingredient
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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. 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.
Number of Servings: 4


    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 eggs
    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.


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. SautÚ 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:áMakes 4 servings, one egg and 2 cups of vegetable mixture per serving.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    My recipe with a few changes...and I adore having it for breakfast. I do not use the oven to "bake" the eggs; cover the skillet and simmer over very low heat for several minutes. Topping it with a few slices of avocado makes it sublime. - 3/3/12

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  • Incredible!
    2 of 2 people found this review helpful
    This was delicious and I like the baking option. Had to leave them in a little longer than 10 minutes 'cause the whites were not completely cooked. It took more like 15 minutes to get them where they needed to be. - 3/24/12

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  • Good
    1 of 1 people found this review helpful
    looks like Shakshouka to me. you can do all this on a covered frying pan ontop of the stove, its a lot easier, i use fresh tomatoes in stead of a paste, you fry the chopped tomatoes with a little bit of oil and add water, it turns out much better - 5/29/12

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  • 1 of 1 people found this review helpful
    You had me at crusty bread for dipping. - 4/24/12

    Was this review helpful?   yes  No
  • Very good breakfast. - 12/9/18

    Was this review helpful?   yes  No
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