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!
Servings: 2
Calories: 340kcal
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
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 tbsp 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 tsp smoked paprika, ½ tsp black pepper, ½ tsp salt, 1 tbsp 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
Video
Notes
- Roast the peppers on a cast-iron griddle rather than in the oven if you can — the char marks add a smokiness jarred peppers don't have.
- Create deep wells in the sauce before adding the eggs so the whites are held in place and cook evenly.
- Remove the pan from the heat the moment the whites are set — residual heat finishes the yolks.
Nutrition
Calories: 340kcal | Carbohydrates: 22g | Protein: 14g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 3430mg | Potassium: 603mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1939IU | Vitamin C: 104mg | Calcium: 151mg | Iron: 4mg
