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Middle-Eastern baked eggs recipe

Middle-Eastern baked eggs

For a quick and easy brunch dish, try this rustic baked eggs recipe made with vibrant red peppers, spicy chilli and fragrant turmeric and saffron – a beautiful yet simple Middle-Eastern inspired egg recipe that's packed with flavour.

See method
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 225 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 4 red peppers, seeded and sliced into thin strips
  • 4 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • pinch saffron (optional)
  • 1 x 390g carton chopped tomatoes with garlic and olive oil
  • 3 tbsp chopped coriander
  • 4 eggs
  • toasted pitta, to serve (optional)

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Each serving contains

Energy
940kJ 225.0kcal
11%
Fat
12g
medium17%
Saturates
3g
low13%
Salt
1.0g
low16%
Sugars
17g
medium19%

of the Reference intake

Carbohydrate 19.9gProtein 11.1gFibre 5.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large, ovenproof frying pan. Add the onion and chilli and cook for 2-3 minutes, until starting to soften.
  2. Add the peppers, garlic and spices, then cover (see tip, below) and cook for 10-12 minutes, until the peppers have softened. Pour in the tomatoes and continue cooking for 6-8 minutes, until the tomatoes have thickened slightly. Season to taste and stir through 2 tbsp of the coriander.
  3. Using a spoon, make four holes in the tomato mixture and crack an egg into each. Transfer the pan to the oven and bake for 10-12 minutes, until the eggs have just set. Scatter over the remaining coriander and serve with the pitta for dipping, if you like.
  • Tip: If you're frying pan doesn't have a lid, cover it with a baking tray. It'll get hot, so use oven gloves to remove it.

  • If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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