Baked Eggs in Tomato, Onion & Bell Pepper Sauce

Ingredients

• 4 large eggs
• 400 g (14 oz) chopped tomatoes (fresh or canned whole peeled)
• 1 medium onion, chopped (about 120 g)
• 1/2 red bell pepper, chopped (about 80 g)
• 2 garlic cloves, minced
• 2 tablespoons (30 ml) oil (or olive oil)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 50 ml (about 3 tbsp + 1 tsp) water (if needed to adjust sauce consistency)
• 1 tablespoon chopped parsley to finish

Instructions

1. Preheat the oven to 200°C (about 400°F) and choose a medium baking dish (or 4 individual ramekins).
2. Heat the oil in a medium skillet over medium heat; sauté the chopped onion for 4–5 minutes until translucent.
3. Add the minced garlic and chopped bell pepper and sauté another 2–3 minutes until the pepper softens.
4. Stir in the chopped tomatoes, salt, and black pepper; let simmer over low heat for 8–10 minutes until reduced to a thick sauce. If the sauce becomes too thick, add 50 ml water to loosen it.
5. Transfer the sauce to the baking dish and use a spoon to form little wells; carefully crack the eggs into each well.
6. Bake in the preheated oven for 8–12 minutes, depending on how you like the yolks (8–9 minutes for very runny yolks; 11–12 minutes for firmer yolks).
7. Remove from the oven, sprinkle with chopped parsley, and let rest for 1 minute before serving.
8. Serve with bread, toast, or a simple salad on the side.

Tips

• For very runny yolks, check at 8 minutes and adjust the time based on your oven.
• Use canned whole peeled tomatoes in winter — they have balanced acidity and make preparation easier.
• To save time, make the tomato sauce ahead and reheat it before cracking the eggs and baking.

Variations

• Add 50 g (about 1/2 cup) shredded mozzarella over the sauce before adding the eggs for a lightly gratinéed top.
• For a spicy kick, stir 1/2 teaspoon red pepper flakes into the sauce.
• Include 100 g sliced calabresa sausage, browned with the onion, for a heartier dish.

FAQ