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 sauté for 2-3 minutes until translucent.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until softened.
Stir in the crushed tomatoes, ground cumin, smoked paprika, salt, and black pepper. Let the sauce simmer for 5 minutes to allow the flavors to combine.
Make four wells in the tomato sauce and crack an egg into each well. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are cooked to your desired doneness.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the sliced zucchini rounds and grill them for 3-4 minutes per side until they are golden brown and tender.
Once the eggs are baked, remove the skillet from the oven and sprinkle fresh parsley on top for garnish.
Serve the baked eggs with the tomato-pepper sauce alongside the grilled zucchini.
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By emensah m
This Breakfast Brunch Vegetarian Gluten-Free recipe is ready in 40 minutes and features large eggs, crushed tomatoes, red bell pepper and other delicious ingredients. Contains 220 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 sauté for 2-3 minutes until translucent.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until softened.
Stir in the crushed tomatoes, ground cumin, smoked paprika, salt, and black pepper. Let the sauce simmer for 5 minutes to allow the flavors to combine.
Make four wells in the tomato sauce and crack an egg into each well. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are cooked to your desired doneness.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the sliced zucchini rounds and grill them for 3-4 minutes per side until they are golden brown and tender.
Once the eggs are baked, remove the skillet from the oven and sprinkle fresh parsley on top for garnish.
Serve the baked eggs with the tomato-pepper sauce alongside the grilled zucchini.
Calories per Serving: 220
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