The Perfect Quick Baked Eggs Recipe For The Busy Lifestyle We All Live.
How to make baked eggs perfect for breakfast, lunch and dinner. This baked eggs recipe is all made in one pan, saving time on dishes and perfect for a busy lifestyle, only taking 10 minutes to put together and 5 minutes of downtime. This is similar to Italian baked eggs minus a few ingredients and adding a few middle eastern ingredients, similar to shakshuka. Please enjoy this delicious egg recipe.
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 1 - Red Onion, Diced
- 2 - Garlic Cloves, Minced
- 1 Bunch - Coriander (Cilantro) Roots & Stems, Finely Chopped (Leaves For Garnish)
- ½ - Red Bell Pepper (Capsicum), Sliced or Diced
- 1 ½ tsp (3g) - Ground Cumin
- 1 tsp (2.5g) - Smoked Paprika
- ¼ tsp (0.2g) - Cayenne Pepper (Optional)
- 4 - Large Tomatoes, Diced
- ⅓ (80ml) - Chicken or Vegetable Stock
- 4 - Large Free Range Eggs
- Seasoning To Taste
- Sourdough To Serve
- Persian or Greek Feta To Serve
- Extra Virgin Olive Oil (EVOO) To Serve
Instructions
- Preheat oven to 180°c - 350°f.
- Place a pan over medium-high. Add in the olive oil & red onion, saute for 3 minutes, stirring regularly. Add in the minced garlic & finely chopped coriander root & stem, saute for 1 minute. Add in the bell pepper, ground cumin, smoked paprika & cayenne pepper (optional), saute for 4 minutes.
- Add in the diced tomato & season to taste, saute for 5 minutes or until the tomatoes have broken down but are still rustic. Pour in the chicken or vegetable stock, reduce for 1 minute, stirring frequently.
- Make a well with a spoon & add the eggs in 4 separate areas of the pan, cook for 1 minute. Bake in the preheated oven for 4-5 minutes or until the egg whites have just set & the yolks are still runny, remove.
- Gently tip the baked eggs into two separate bowls. Garnish with Persian or Greek feta, cracked black pepper, extra virgin olive oil (EVOO), coriander (cilantro) & serve with toasted bread. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Baked Eggs Storage Instructions
The sauce can be stored in the fridge for up to 3 days without the eggs in an airtight container. Unfortunately, it’s not recommended to be frozen because the eggs won’t taste nice once thawed. If you want to freeze it, the sauce (without the eggs) can be frozen for up to 6 months, stored in an airtight container.
Baked Eggs Reheating Instructions
Place the sauce into a pan over medium-high heat and stir until hot to reheat. Crack in the eggs and follow the recipe instructions as usual. If the sauce becomes slightly dry, add a splash of chicken stock or water to refresh it.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Hello again!
I hope you are doing well.
Thank you for recipes like this!
People are busy, or they have physical issues that make cooking a real challenge. Jack recipes like this are a true help, and I am deeply grateful 💜
More please!! You are amazing.
Hello Kimber! I’m very well thank you, I hope you are too. Glad to hear you like this recipe, it’s definitely a nice quick and easy meal that can be eaten comfortably at any time of the day.
I totally agree…This recipe is my favourite along with a lot more of your recipes 😃
This is something I can cook on my lazy or sick days …fast, easy and healthy…and here i will say again…like most of CJO recipes…. Thank you so much ..really you are doing a lot of good …i can see your heart and soul in every recipe you share with us …and it means a lot .. God bless you 💕💕💕💕
You can’t go wrong with some baked eggs. It’s perfect for breakfast, lunch and dinner. The flavours are so good and of course, it’s easy to make. Thank you so much, Smita.
I totally agree. I love this recipe especially on those lazy days or under the weather days where you can eat a good wholesome meal…very easy to prepare and absolutely delicious just like all your recipes. Thank you my fav Chef Jack.. you put in your heart and soul in each and every recipe… (PS: i had a longer version of my comment but don’t know where it went hence writing again😄)
Hey, Smita. Your comment would have been put into a folder for me to approve. It’s a way to stop spam hitting the website and keep it all neat and tidy. Thank you so much for all your wonderful support and kind words. It’s greatly appreciated and motivating and it definitely doesn’t go unnoticed.