Middle-Eastern baked eggs recipe
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
- Dairy-free
- Vegetarian
- Healthy
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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Shop ingredientsEach serving contains
- Energy
- 940kJ 225.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 17g
of the Reference intake
Carbohydrate 19.9gProtein 11.1gFibre 5.2g
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- 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.
- 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.
- 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.
- See more Egg recipes
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
