Smoky Baked Eggs

Smoky Baked Eggs served in a pan sprinkled with spinach
  • 4 servings
  • 30 minutes to prepare
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  • 1tbsp olive oil
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 2 garlic cloves, sliced
  • 2tbsp smoked paprika
  • 1/2tsp chilli flakes
  • 75g tomato puree
  • 2 tins chopped tomatoes
  • 50g spinach leaves
  • 250ml vegetable stock
  • Salt & pepper
  • 4 eggs


This quick one pot vegetarian smoky baked eggs recipe is packed full of flavour.


  1. Heat the oil in a large sauté pan. Sauté the onion and red pepper for 5 minutes.
  2. Add the garlic and sauté for 1 minute.
  3. Add smoked paprika and chilli flakes and cook for 1 minute.
  4. Add the tomato puree and cook for 1 minute.
  5. Add the tinned tomatoes, spinach and stock to the pan, bring to a simmer and cook for 5 minutes. Season to taste.
  6. Crack each egg into the sauce. Place a lid on the pan and simmer for 10 minutes or until the eggs are cooked.
  7. Remove from the heat and garnish with chopped basil.
  8. Serve and enjoy!

Chefs Tip

This is a great dish served with crusty bread. Bring the pan to the table and allow guests to help themselves. To turn this into an even heartier dish, add a pack of cooked puy lentils when adding the tinned tomatoes.