A hearty Portuguese breakfast skillet, baked tomato pepper eggs are made by softening bell pepper and onion in a tomato sauce, then cracking eggs into it and baking until set. Its low-carb profile also makes it suitable for a late-night bite.
Sauté the onion, bell pepper and minced garlic in olive oil over medium heat until softened.
Add the grated tomato, salt and pepper, and simmer over low heat for 12 minutes until it thickens, then transfer to an oven-safe pan.
Make four small wells in the sauce and crack an egg into each, then bake in an oven preheated to 190°C for 10-12 minutes until the yolks reach your preferred doneness.
As soon as it comes out of the oven, scatter the chopped parsley on top and serve hot.
Once the eggs are in the sauce, avoid opening the oven often to check; watch the last 5 minutes closely if you want the yolks to stay runny. Allergens: contains egg.
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