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This flavorful and comforting meal will leave you feeling warm and satisfied on any given day. The mixture of spices, tomatoes, and runny egg yolks make this the perfect dip to pair with crusty bread for next Sunday’s brunch! Tomatoes are high in lycopene which can help protect cells from damage, and are also high in nutrients like potassium and vitamins such as vitamins B and E. Red peppers are a great source of beta-carotene (good for eye health!) as well as vitamins A and C. Not only will this taste delicious this coming fall and winter,  but it is also such an easy meal to prepare with little to no prep time!

  • Yield: 4 servings 1x


  • 1 tbsp oil
  • Half an onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 2 heaping tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 can crushed tomatoes
  • 45 eggs
  • Salt and pepper to taste
  • Herbs of choice for garnish


  1. Preheat the oven to 350℉.
  2. In a skillet, cook the onion and pepper in the oil until tender.
  3. Add the garlic, tomato paste, spices and salt and pepper until fragrant, about 2-3 minutes.
  4. Add in the crushed tomatoes and let simmer for 8-10 minutes. This allows for the flavours to meld and to get rid of the metal taste from the canned tomatoes.
  5. Turn off the heat. 
  6. Using a spoon, make small wells in the sauce for however many eggs you choose to use. 
  7. Crack an egg into each of the wells and place the skillet into the preheated oven for about 10 minutes, or until the eggs are cooked to your liking.
  8. Enjoy it with crusty bread or  naan!


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 178
  • Sugar: 6.5g
  • Sodium: 272.3mg
  • Fat: 9.6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3.6g
  • Trans Fat: 0g
  • Carbohydrates: 12.6g
  • Fiber: 3.6
  • Protein: 9.8g
  • Cholesterol: 232.5mg

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