Baked Eggs with Tomatoes and Peppers

The Illustrated Quick Cook

Baked Eggs with Tomatoes and Peppers

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    1 tbsp olive oil 3 tomatoes, peeled and coarsely chopped
    1 red onion, sliced 2 handfuls of fresh spinach leaves
    pinch of salt pinch of paprika
    2 red bell peppers, seeded and sliced 4 large eggs
    2 yellow or orange bell peppers, seeded and sliced freshly ground black pepper
    2 fresh red jalapeno chile peppers, seeded and finely chopped


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 400 F (200 C). Heat the oil in an ovenproof frying pan over low heat. Add the onion and a pinch of salt. Cook for 5 minutes until the onion is soft, then add the peppers and chiles. Cook for another 5 minutes, until the peppers soften.

    • 2

      Stir in the tomatoes and cook until they begin to soften. Stir in the spinach and paprika, and cook for a few minutes more until the spinach just begins to wilt.

    • 3

      Use a spoon to make a small indentation in the mixture for each of the eggs, then carefully break an egg into each one. Slide the pan into the oven, and cook for about 5 minutes until the eggs are just baked. Be careful not to let them overcook-the residual heat will keep cooking them after you have removed them from the oven. Sprinkle with pepper, and serve immediately.

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