February 19th, 2019

spanish baked eggs

Recipe: Spanish Baked Eggs

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Nutritious, flavourful tomato sauce pairs with fresh eggs to spice up any breakfast.


Gather your ingredients:

  • Olive Oil, 1-2 tbsp
  • 1 Red Bell Pepper
  • Zucchini, 1 large or two small
  • 1 White Onion, medium
  • Garlic, 2-3 cloves
  • 1 can Diced Tomatoes
  • Tomato Paste, 1 tbsp
  • Chili Powder, 2 tbsp
  • Eggs
  • Salt and Pepper to Taste



  1. Mince the garlic and chop the veggies. Sauté the mix in olive oil until soft, or oven roast on a baking sheet. (If you happen to have leftover oven-roasted red peppers, zucchini, eggplant or onion from last night’s dinner, you can substitute those instead.)


Quick Tip Skip this stage if you’ve made roasted veggies for dinner the night before. Left-over oven roasted red peppers, zucchini, eggplant, or onion can be fired straight into the tomato sauce mentioned in steps 2&3.


  1. Heat a swirl of olive oil in a deep-set frying pan. Add onion, garlic, and chili powder. Sauté until softened.
  2. Add the canned tomatoes, tomato paste and sautéed (or roasted) veg mix. Simmer until thickened. Add salt and pepper to taste.
  3. One at a time, make small wells in the sauce and crack each eggs into the pockets you’ve created.
  4. Once all eggs are in place, cover the pan with a lid and let the eggs cook over medium-low heat for 8-10 minutes.
  5. When eggs have firmed, serve and top with sliced avocado, chilli flakes for a spicy kick, and flat leaf parsley for a fresh garnish.

Pair with fresh, whole grain toast to scoop up extra tomato sauce.

Dinner Alteration: Serve over cooked brown rice or quinoa, and top with grated cheese of any kind for an even more wholesome dish.

Serves 2.