By emensah m
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced red bell pepper to the skillet and cook for 5 minutes until softened.
Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute to allow the spices to bloom.
Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens slightly.
Make four small wells in the sauce with a spoon and crack an egg into each well.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set and yolks are cooked to your liking.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat.
Add the zucchini slices in a single layer, season with salt and pepper, and grill until they are golden and tender, about 2-3 minutes per side.
Once the eggs are done, remove the skillet from the oven and garnish with fresh parsley.
Serve the spiced tomato-pepper eggs with the grilled zucchini on the side.
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This Breakfast Brunch Vegetarian recipe is ready in 40 minutes and features large eggs, crushed tomatoes, red bell pepper and other delicious ingredients. Contains 295 calories total.
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced red bell pepper to the skillet and cook for 5 minutes until softened.
Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute to allow the spices to bloom.
Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens slightly.
Make four small wells in the sauce with a spoon and crack an egg into each well.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set and yolks are cooked to your liking.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat.
Add the zucchini slices in a single layer, season with salt and pepper, and grill until they are golden and tender, about 2-3 minutes per side.
Once the eggs are done, remove the skillet from the oven and garnish with fresh parsley.
Serve the spiced tomato-pepper eggs with the grilled zucchini on the side.
Calories per Serving: 295
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