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Spicy spanish tomato baked eggs

Spicy spanish tomato baked eggs


Our speedy take on shakshuka - a Middle Eastern eggs dish

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    620kj 150kcal
  • Fat
    Med 13%
  • Saturates
    Low 10%
  • Sugar
    Low 13%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 7.9g


  • 1 tbsp olive oil
  • 2 red onions, peeled and cut into half moons
  • 1 red pepper, deseeded and cut into strips
  • 1 clove garlic, peeled and sliced
  • 250g cherry tomatoes, halved or 1 tin peeled plum tomatoes
  • 1 tsp paprika
  • 4 medium eggs
  • 2 tbsp chopped flat leaf parsley (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. In a large deep ovenproof frying pan, heat the oil
  3. Add the onions, pepper and garlic. Season with freshly ground black pepper and cook for 10 minutes or until soft
  4. Add the tomatoes and paprika and continue to cook gently for another 5 minutes
  5. Make 4 little wells in the mixture and crack an egg into each one. Season with more black pepper, cover and place in the oven
  6. Cook until the eggs are set - this should take about 5-8 minutes. Sprinkle over the parsley, if using

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