Brunch Baked Eggs in Tomato and Capsicum
ContinentalBrunchDesi eggsEasy
Eggs baked in a rich tomato and capsicum sauce — a relaxed oven brunch served straight from the dish with bread.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 3 tomatoes, chopped
- 1 capsicum, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 2 tbsp oil
- Salt and black pepper to taste
- Bread or roti to serve
Method
- Heat oil in an ovenproof dish and fry the onion, garlic and capsicum until soft.
- Add tomatoes, oregano, salt and pepper. Cook for 8 minutes until the sauce thickens.
- Make 4 wells in the sauce and crack an egg into each.
- Bake in a preheated oven at 180°C for 12–15 minutes until the whites are set.
- Serve hot straight from the dish with bread or roti.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)12 g
Fat (estimate)15 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Check the eggs at 12 minutes — the yolks should stay soft. Food safety: bake until the whites are fully set. Allergens: contains egg. Substitute: add spinach or mushrooms to the sauce, or use paneer cubes for extra protein. Nutrition figures are estimates only.