Spicy Baked Egg with Tomatoes and Bell Pepper
A spicy baked egg with Tomatoes and Bell Pepper is great little one-person savory breakfast or brunch made with leftover tomatoes and a pepper that needed using up.
Servings 1
Ingredients
- 1 medium egg
- 1 medium red pepper , deseeded and cut into strips
- ½ medium red onion, sliced
- 1 tablespoon tomato purée
- 1 garlic clove
- ⅛ tsp sweet paprika
- pinch cayenne pepper, less if you like it less hot!
- 4-5 cherry tomatoes, chopped
- Water, as needed
Instructions
- Preheat your oven to 375°F.
- 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.
- Season once out of the oven with black pepper.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.