Sometimes when I’m back from the school run and can catch my breath, I can finally sit and have a bit of breakfast. Some days, it’s just another cup of steaming hot tea and others I crave a cooked breakfast. A spicy baked egg with Tomatoes and Bell Pepper is great little one-person savoury breakfast or brunch made with leftover tomatoes and a pepper that needed using up. A no-waste meal that takes minutes to prepare.
The recipe below shows the ingredients and amounts for a one-person dish, so do double or triple up as necessary. But the whole point for me was to use up some ingredients in the fridge and make a healthy, filling breakfast for one that didn’t take too long to prepare.
Eggs for breakfast is a great start to the day. They are protein-rich and a powerhouse of health-giving nutrients. They contain lutein and zeaxanthin which are important carotenoids as well as vitamin A & D, most B vitamins, folic acid, selenium, iron and iodine. See the nutritional links at the bottom of this post for further info.
Prep is so simple, just chop the red onion finely, the tomatoes into quarters, the pepper and garlic into thin slices and that’s it for prep!
See the recipe below for cooking instructions and enjoy the warming, spicy baked egg with tomatoes and pepper. Just right for these freezing mornings!
- ½ medium red onion, sliced
- 1 medium red pepper deseeded and cut into long slices
- 1 garlic clove
- ⅛ tsp sweet paprika
- Large pinch of cayenne pepper (less if you like it less hot!)
- 1 tablespoon tomato purée
- 4-5 cherry tomatoes, chopped
- Water as needed
- 1 medium egg
- Pre-heat your oven to 190°C/170°C fan/gas 5.
- Add 1 tablespoon of Olive oil to a frying pan and fry the finely chopped red onion and sliced red pepper for 2-3 minutes. Add the sliced garlic and chopped tomatoes and continue cooking over a medium heat until all are softened.
- Sprinkle the sweet paprika and cayenne pepper into the pan. Stir in the tomato purée and cook for a couple more minutes.
- Simmer the mixture for about 10 minutes, uncovered. Make sure the mixture does not look dry, if it does add a splash of water and continue to simmer until reduced.
- Place the tomato/pepper mixture into a suitable ovenproof dish and make a small well. Break an egg carefully into the well.
- Place in the oven and bake uncovered for around 10 minutes or until the egg yolk is baked to your preference. The egg will continue to cook in the residual heat so be careful not to bake for too long. I don't like runny eggs, so mine will always be more set.
- Season once out of the oven with black pepper.
Love Bell Peppers? Check out these Mozzarella Low Carb Stuffed Peppers