Baked eggs in a Mediterranean tomato and chilli sauce

As seen on: eggs


Half an onion, chopped
Clove of garlic, chopped
Half a can of chopped tomatoes
A handful of cherry tomatoes, halved
A handful of pitted olives
1 bird’s eye chilli, deseeded
2 tbsp of capers
1 tsp of olive oil
Pinch of salt
1 tsp cayenne pepper
1 tsp paprika
2 medium eggs
Fresh parsley, to garnish

Serves 2


  1. Pre-heat the oven to 180 C.
  2. In a pan, heat the oil.  Add the chopped onion and garlic and fry for a couple of minutes until softened.
  3. Add the chopped chilli.  After cooking for a minute, add the chopped cherry tomatoes. Cook for 2 minutes before adding half of the can of chopped tomatoes and simmer for 5 minutes.
  4. Season the tomato sauce well with salt and pepper and add the paprika and cayenne pepper.
  5. After simmering for a further 10 minutes, add the chopped olives and capers.
  6. Make 2 dips in the sauce and crack an egg into each hole.
  7. Take the pan off the heat before placing the pan in the oven for 10-15 minutes until the eggs are cooked whilst the yolk is still runny.
  8. Sprinkle fresh parsley on top.  Serve with sliced, fresh baguette.

Published by

Julia Anduiza

Kitchen experiments and creations of a Chemistry graduate. A recent convert to the plant-based world, what originally was intended for my thrifty student days, has turned into my lifestyle. My passion lies in cooking anything from the plant kingdom, from your humble tubers to your ostentatious berries. Currently, I am devouring local and seasonal food, as well as reaping in the benefits of living ethically and sustainably - and I hope I inspire others to do the same too!

One thought on “Baked eggs in a Mediterranean tomato and chilli sauce”

  1. This looks great! I just posted a baked egg dish but it’s a completely different flavour profile than yours. I love the idea of tomatoes and garlic and chilli with the eggs 🙂

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