Spanish Baked Eggs

William Lingwood
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 20 minutes


2tablespoons olive oil
1 red onion, finely chopped
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
2cloves garlic, crushed
1/2teaspoon harissa paste, or to taste
1/2teaspoon smoked paprika
1can (15 oz) crushed tomatoes
2tablespoons lemon juice
1tablespoon chopped parsley leaves, plus extra to serve
1tablespoon chopped chives, plus extra to serve
4 eggs
freshly ground black pepper


1 Preheat the oven to 315 F. Heat the olive oil in a frying pan over low heat – preferably using an ovenproof frying pan – and add the onion, peppers, garlic and spices. Cook gently for 10 minutes or until the peppers are soft.


2 Add the tomatoes and simmer for 1–2 minutes until the sauce has thickened. Stir in the lemon juice and scatter over the herbs.


3 If necessary, transfer the vegetables to a shallow baking dish or individual ramekins. Make four indents into the mixture, or one for each ramekin, and crack in the eggs. Season with pepper. Bake for 6–8 minutes until the whites are fully set but the yolks are still a little runny. Serve hot, sprinkled with herbs. (Store in the fridge for up to 1 day.)

From Nourish by Penny Brohn Cancer Care with Christine Bailey © Duncan Baird Publishers 2013

Nutritional Info *per serving

  • Calories 169
  • Fat 10.5 g
  • Saturated Fat 2.3 g
  • Carbohydrate 9.9 g
  • Sugars 8.9 g
  • Protein 8.7 g