By emensah m
Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper, cooking for another 4-5 minutes until softened.
Add the ground cumin, smoked paprika, and a pinch of salt and black pepper. Stir well to combine and allow the spices to cook for 1 minute.
Pour in the crushed tomatoes and stir the mixture. Let it simmer for about 10 minutes to allow the flavors to blend, stirring occasionally.
Create four small wells in the sauce and crack an egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat.
Add the sliced zucchini rounds in a single layer and grill for 3-4 minutes on each side until they have grill marks and are tender.
Season the grilled zucchini with salt and black pepper to taste.
Once the eggs are done, remove the skillet from the oven and let it cool for a minute. Garnish with fresh parsley.
Serve the baked eggs with the grilled zucchini on the side.
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By emensah m
This Breakfast Brunch Vegetarian Mediterranean recipe is ready in 40 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 ovenproof skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper, cooking for another 4-5 minutes until softened.
Add the ground cumin, smoked paprika, and a pinch of salt and black pepper. Stir well to combine and allow the spices to cook for 1 minute.
Pour in the crushed tomatoes and stir the mixture. Let it simmer for about 10 minutes to allow the flavors to blend, stirring occasionally.
Create four small wells in the sauce and crack an egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
While the eggs are baking, heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat.
Add the sliced zucchini rounds in a single layer and grill for 3-4 minutes on each side until they have grill marks and are tender.
Season the grilled zucchini with salt and black pepper to taste.
Once the eggs are done, remove the skillet from the oven and let it cool for a minute. Garnish with fresh parsley.
Serve the baked eggs with the grilled zucchini on the side.
Calories per Serving: 350
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