Description
A hearty and rustic baked dish featuring tender potatoes, rich tomato sauce, and perfectly baked eggs. A comforting meal that works for breakfast, brunch, or dinner.
Ingredients
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- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 large eggs
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
- 1/4 cup grated Parmesan or feta cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and diced potatoes, cooking until potatoes start to soften, about 8–10 minutes.
- Add crushed tomatoes, paprika, cumin, salt, black pepper, and red pepper flakes. Stir and simmer for 10 minutes until potatoes are tender.
- Make 4 small wells in the sauce and crack eggs into each well.
- Transfer skillet to the oven and bake for 10–12 minutes, until eggs are set to desired doneness.
- Remove from oven, sprinkle with fresh herbs and cheese if desired, and serve warm with crusty bread.
Notes
- For a creamier texture, add a splash of cream or milk to the tomato sauce.
- You can swap potatoes with sweet potatoes for a different flavor.
- This dish pairs beautifully with warm bread or a light side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg