Roasted Peppers Baked Eggs

Roast Peppers Baked Eggs in a shallow pan ready to be served

5 from 13 votes

Roasted Peppers Baked Eggs

This quick and easy skillet eggs recipe with roasted peppers and a rich tomato sauce is perfect for brunch or lunch. It comes together in just 15 minutes, making it a satisfying meal the whole family will enjoy!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast / Brunch

Cuisine: Mediterranean

Servings:

Calories: 673kcal

Author: Claudia Ciorteanu

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

US Customary - Metric

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 the tomato sauce 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.

Nutrition