By emensah m
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it starts to soften, about 3 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Continue to cook for another 4-5 minutes until the bell pepper softens.
Stir in the ground cumin and smoked paprika. Cook for an additional minute until the spices are fragrant.
Pour in the crushed tomatoes and stir to combine. Season with salt and black pepper to taste.
Allow the sauce to simmer for about 10 minutes, until it thickens slightly.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat.
Add the sliced zucchini rounds and season with salt and pepper. Grill them until golden brown on each side, about 2-3 minutes per side. Remove and set aside.
Once the sauce has thickened, make four wells in the tomato mixture and crack one egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the egg whites are set but the yolks are still runny.
Remove from the oven and garnish with fresh parsley. Serve the baked eggs hot with the grilled zucchini on the side.
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By emensah m
This Breakfast Brunch Eggs Vegetarian recipe is ready in 45 minutes and features large eggs, crushed tomatoes, red bell pepper and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it starts to soften, about 3 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Continue to cook for another 4-5 minutes until the bell pepper softens.
Stir in the ground cumin and smoked paprika. Cook for an additional minute until the spices are fragrant.
Pour in the crushed tomatoes and stir to combine. Season with salt and black pepper to taste.
Allow the sauce to simmer for about 10 minutes, until it thickens slightly.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat.
Add the sliced zucchini rounds and season with salt and pepper. Grill them until golden brown on each side, about 2-3 minutes per side. Remove and set aside.
Once the sauce has thickened, make four wells in the tomato mixture and crack one egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the egg whites are set but the yolks are still runny.
Remove from the oven and garnish with fresh parsley. Serve the baked eggs hot with the grilled zucchini on the side.
Calories per Serving: 350
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