Whip up this roasted peppers baked eggs recipe in just a few steps. Perfect for breakfast or lunch, it’s quick, easy, and uses ingredients you likely already have at home. Same as this oil-free water-cooked omelette or easy cabbage frittata | low-calorie breakfast idea.
If you love these Roasted Pepper Baked Eggs, you’ll adore these easy recipes, too!
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- Cheesy Leek Patties – Crispy, golden, and satisfying.
Quick sides: Try garlic green beans or crusty homemade bread for dipping.
If you’re craving something light after these savory baked eggs, try:
- Apple Cake (More Apples Than Dough) – Perfectly spiced and fruit-forward.
- Easy Flourless Yogurt Cake – A fluffy, no-fuss dessert.
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❣️ Why You’ll Love This Recipe
This Roasted Peppers Baked Eggs dish is a lifesaver for busy mornings or lazy lunches! It’s:
✅ Pantry-friendly – It uses simple staples like eggs and jarred peppers.
✅ Quick & comforting – Minimal prep, maximum flavor.
✅ Versatile – Perfect with:
- Baked garlic parmesan potato wedges (because eggs + potatoes = ❤️).
- No-Knead Bread (3 ingredients, zero fuss!)
- Quinoa Bean Fritters for extra protein.
💭 Expert Tip
Use roasted peppers from a jar for convenience, but if you have fresh ones, roast them yourself for an extra homemade touch. Simply char the peppers over an open flame or roast them in the oven until blistered, then peel off the skins.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Grilled peppers: You can use bell peppers or Romano sweet pointed peppers for this recipe—they both work well. I prefer the red ones, but feel free to mix and match the colors. I like roasting peppers on a cast-iron griddle pan because it adds a smokiness that oven roasting doesn’t give. This is the secret of a good pepper stew. When they are in season, fire up the grill and roast them in large batches. Peel off the skin, remove the seeds, and store them in sealed bags for later use. For convenience, you can, of course, buy jarred roasted peppers that are already peeled and deseeded, saving you time in your recipe!
- Tomato juice: You can use tomato juice, passata, or crushed/chopped tomatoes. Alternatively, blend 2-3 large ripe tomatoes or finely chop them, and you're good to go! Overall, any type of tomato sauce will suffice.
♻️ Substitutions
- Tomato Juice: Use canned crushed tomatoes or fresh tomato puree.
- Olive Oil: Vegetable oil works just as well.
- Roasted Peppers: If fresh peppers aren’t available, jarred roasted peppers are a fantastic alternative.
- Eggs: Swap eggs for tofu and scrambled for a vegan version.
📋 Variations
- Cheesy Delight: Sprinkle grated cheese, like feta or mozzarella, over the peppers before adding the eggs.
- Spicy Kick: Add chopped jalapeños or a hot sauce for extra heat.
- Meaty Addition: Stir in cooked sausage or shredded chicken for a heartier meal.
🥗 Serving Suggestions
This dish pairs wonderfully with a light salad or as a topping for baked potatoes. For a complete meal, serve it alongside one of my simple bread recipes.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They can also be reheated gently in a skillet over low heat, adding a splash of water to prevent sticking.
❓ FAQs
Yes, you can prepare the pepper mixture in advance and store it in the fridge. When ready to serve, reheat and cook the eggs fresh.
Roast peppers over an open flame or in the oven until their skins are charred. Let them cool, then peel off the skins, remove the seeds, and chop.
Absolutely! Use canned tomatoes and blend them to create a juice-like consistency.
Crusty bread, pita, or even a homemade loaf of 3-ingredients no-knead bread work wonderfully.
Replace the eggs with tofu scramble and use olive oil instead of butter.
If You Enjoyed This Recipe, You Will Love These, Too
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Roasted Peppers Baked Eggs
Equipment
- Non-stick skillet with lid
- Sharp knife
- Cutting board
- wooden spoon
Ingredients
- 1 onion finely chopped
- 14 oz roasted peppers from 6 fresh peppers
- ⅓ cup tomato juice
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon olive oil
- 4 large eggs 2 per serving
To Serve:
- Fresh parsley
- Chili flakes optional
- Toast or pita bread
Instructions
- Sauté the Onion: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown.1 onion, 2 tablespoon olive oil
- Simmer the Sauce: Pour in the tomato juice, stir in the sugar, and season with salt, pepper, and smoked paprika. Let it simmer on low-medium heat for 3 minutes with the lid on.⅓ cup tomato juice, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon sugar
- Add the Peppers: Roughly chop the roasted peppers and stir them into the pan. Cover and let cook for another 10 minutes on low heat, stirring occasionally to prevent sticking.14 oz roasted peppers
- Cook the Eggs: Crack the eggs on top of the pepper mixture. Cover the skillet and cook on low heat until the whites are set but the yolks are still runny (adjust the time to your preference).4 large eggs
- Serve and Garnish: Remove from heat and sprinkle with freshly chopped parsley, chili flakes, or a touch of black pepper. Serve immediately with toast or pita bread for dipping.Fresh parsley, Chili flakes, Toast or pita bread
Video
Notes
- Use a non-stick skillet to prevent sticking.
- Stir occasionally to avoid the sauce burning.
- Keep a close eye on the eggs during the final cooking stage to get them just how you like them
- Use fresh ingredients for the best results.
- Adjust seasonings to taste as you go.
- This recipe is easily doubled for larger servings.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to prevent sticking.
Cristina says
Tried these roasted peppers baked eggs and they were a hit—so simple but packed with goodness. Perfect for a lazy brunch!
Claudia Ciorteanu says
My family loved this!
Razvan says
This was perfect for breakfast!
Claudia says
My family loved this!
Leslie says
I have needed another good breakfast option and this did not disappoint! I loved everything about this!
Swathi says
Roasted peppers baked eggs is yummy, my family enjoyed it.
Sonja says
This is a great and impressive brunch for those days when you want something special, but need it to be using mostly storecupboard ingredients. Came out perfect and was so easy to make!
Liz says
What a delicious breakfast recipe! My husband was in heaven---we both loved it!
Swathi says
Roasted peppers with baked eggs goes really with homemade sourdough bread. I tried it my family enjoyed it.
Nora says
My family loved this! Perfect weekend breakfast! So good!
Nisha says
This was a great lunch the roasted peppers and eggs combined turned out just perfect and delicious!
Janie says
MMM these baked eggs were the perfect meal. It's so good with the pita. Definitely, chef's kiss!
Nicole Kendrick says
This worked exactly as written, thanks!