Tunisian eggs and peppers recipe

  • Serves 4
  • 8mins to prepare and 45mins to cook
  • 303 calories / serving
  • Healthy
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Similar to the Mexican huevos rancheros, these tomato-baked eggs have added North African flavour from fiery chilli and smoky paprika. Serve as a healthy yet filling breakfast, or easy supper.

  1. Deseed and thinly slice the peppers, peel and thinly slice the onions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic and chilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
  2. Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes.  Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
  3. Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.

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

  • Ingredients

  • 4 mixed sweet peppers e.g. red, orange, yellow, green
  • 2 medium red onions
  • 2 cloves garlic, peeled and well crushed
  • 1 large medium hot red chilli, de-seeded and chopped
  • 2 tbsp olive oil
  • 400g tin chopped tomatoes
  • 1 tbsp red pesto
  • 2 tsp red wine vinegar
  • 2 tsp smoked paprika
  • salt
  • black pepper
  • 8 eggs
  • Energy 1265kj 303kcal 15%
  • Fat 20g 28%
  • Saturates 4g 22%
  • Sugars 13g 14%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 14.8g Protein 18.1g Fibre 4.6g


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