Middle-Eastern baked eggs recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 225 calories / serving
  • Healthy
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For a quick and easy brunch dish, try this rustic baked egg recipe made with vibrant red peppers, spicy chilli and fragrant turmeric and saffron - a beautiful yet simple Middle-Eastern inspired recipe that's packed with flavour.  

  1. 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.
  2. 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.
  3. 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 Breakfast recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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  • 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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  • Energy 939kj 225kcal 11%
  • Fat 11.9g 17%
  • Saturates 2.6g 13%
  • Sugars 17.3g 19%
  • Salt 1g 16%

of the reference intake
Carbohydrate 19.9g Protein 11.1g Fibre 5.2g

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