For this easy, delicious dish, the eggs are poached in a rich sauce of chopped tomatoes, sweet peppers, red onions, garlic, chilli, and a generous swirl of Greek yoghurt.
I'm a big fan of tomatoes and have recently shared all manner of dishes, such as a delicious zingy spring pasta with chickpeas and capers, a deliciously simple tomato fillet and goat’s cheese tart, and now, I have for your delectation, breakfast eggs in spicy tomato sauce.
Try it!
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1 red chilli including the seeds
- 1 red onion finely chopped
- 1 red bell pepper deseeded and diced
- 1200 g (40.6 floz) canned chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp soft light brown sugar
- 1 pinch salt and black pepper
- 4 medium free range eggs
Equipment
Instructions
Warm the olive oil in a large casserole dish over a medium heat, then add the roughly chopped chilis and garlic, salt, pepper and oregano.
When the oil sizzles and the chilis begin to release their aroma, add the sliced onion and sweat until soft.
Deseed and slices the peppers and add to the pan, frying for a further 5 minutes until cooked through.
Add the tomatoes, sugar and balsamic vinegar, then bring up to a gentle simmer.
Simmer for 10 minutes, stirring occasionally until thick, then add the yoghurt and stir through.
Bring back up to a simmer, then turn the heat down and make four wells in the sauce, cracking an egg carefully into each one.
Replace the lid on the dish and cook for about 8 minutes, by which time, the eggs should be just cooked through.
Sprinkle with fresh parsley and serve with pitta bread and fruit juice.
Have you tried spicy breakfast eggs before? Do let me know if you try this dish!
Print this recipe
If you’d like to try this breakfast eggs in spicy tomato sauce recipe for yourself, here it is again in an easily printable format.
Breakfast Eggs in Spicy Tomato Sauce Recipe
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1 red chilli including the seeds
- 1 red onion finely chopped
- 1 red bell pepper deseeded and diced
- 1200 g (40.6 floz) canned chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp soft light brown sugar
- 1 pinch salt and black pepper
- 4 medium free range eggs
Instructions
- Warm the olive oil in a large casserole dish over a medium heat, then add the roughly chopped chilis and garlic, salt, pepper and oregano.
- When the oil sizzles and the chilis begin to release their aroma, add the sliced onion and sweat until soft.
- Deseed and slices the peppers and add to the pan, frying for a further 5 minutes until cooked through.
- Add the tomatoes, sugar and balsamic vinegar, then bring up to a gentle simmer.
- Simmer for 10 minutes, stirring occasionally until thick, then add the yoghurt and stir through.
- Bring back up to a simmer, then turn the heat down and make four wells in the sauce, cracking an egg carefully into each one.
- Replace the lid on the dish and cook for about 8 minutes, by which time, the eggs should be just cooked through.
- Place the lid on the dish and leave for 10 minutes, by which time, the eggs should be just cooked through.
- Sprinkle with fresh parsley and serve with pitta bread and fruit juice.
Video
Nutrition
This is a commissioned post for Cirio
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Try more great egg recipes
If you enjoyed this breakfast eggs in spicy tomato sauce recipe, try my cauliflower "steak" and eggs breakfast next.
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Oran Williams says
Hi, how much balsamic vinegar did you use?
Emily Leary says
1 tbsp
Cynthia | What A Girl Eats says
I love huevos rancheros! I'll bet this is fabulous!
Emily Leary says
Thank you! This dish is full of flavour and so delicious - enjoy!
Jason says
Yum! This looks delicious. Thanks for the detailed instructions.
Emily Leary says
Thank you very much! It's my pleasure :)
Sam says
I rate this recipe of 5 stars and I haven’t tried it with egg spicy yet. So I will create this as a surprise for my boyfriend. Also, I might invite my friends to have a cooking fun time. For sure, they will love it. Thanks for the awesome share.
Patrick Karuu says
Wow! mouth watering. I really like eggs done like this
Cathy @ tips4livingbetter.com says
Thanks for the recipe it looks so delicious. I will definitely try it out, it's versatile you can use it for different meals.
Jo says
This looks so delicious! I'm definitely going to try it one day when I fancy something nice for breakfast.
Midlife SInglemum says
Ah, Shakshuka. Yum,
Emily Leary says
Yes! Loved it growing up but I'm not sure that mixing yoghurt into the tomatoes is quite authentic? It's how I like it anyway :)