Egg recipes
A hearty Portuguese breakfast skillet, baked eggs with tomato and bell pepper is made by softening bell pepper and onion in tomato sauce, then cracking eggs into the sauce and baking them. Its low-carb ingredients also make it suitable for a late-night snack.
Sauté the onion, bell pepper, and chopped garlic in olive oil over medium heat until softened.
Add the grated tomato, salt, and black pepper. Cook over low heat for 12 minutes, until thickened, then transfer to an oven-safe skillet.
Make four small wells in the sauce and crack an egg into each one. Bake in an oven preheated to 190°C / 375°F for 10–12 minutes, until the yolks are cooked to your liking.
Sprinkle with chopped parsley as soon as it comes out of the oven and serve hot.
After cracking the eggs into the sauce, do not open the oven frequently to check them. If you want runny yolks, watch closely during the last 5 minutes. Allergen: contains eggs.
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