Tomato Baked Eggs with Veggies

This breakfast / brunch is a great way to use up those veggies in your pantry that are looking a little sad. It’s filling, healthy and really easy to throw together. You can pretty much use anything you have in the fridge. Some of my favourites include : Peppers, Courgettes, Asparagus, Carrots, Spicy Chorizo and Greens like kale or spinach.


Serves 1 -2 People


  • 2 Eggs
  • 1/2 an Onion
  • Any Vegetables want to use – peppers / courgettes / spinach / carrots are great.
  • 1 Tin of Chopped Tomatoes
  • 1/2 Teaspoon of Chilli Powder
  • 1/2 Teaspoon of Smoked Paprika
  • 1 Teaspoon of Harissa Paste
  • Tablespoon of Olive oil + Extra to serve.
  • Crusty Bread for dipping.
  • Fresh Herbs like Coriander or Parsley to serve



  1. In a cast iron pan (or a pan you can put in the oven) or a frying pan with a lid. Heat a tablespoon of olive oil on a medium heat. If you are using a cast iron pan turn your oven to 180′.
  2. Add the Onions to the pan and sauté until nice and soft.
  3. Add the chilli, paprika & 1/2 of the Harissa. Stir into the onions and then add the rest of the vegetables / Chorizo you’re using. Cook for a few minuets.
  4. Tip the tomatoes into the pan, add a little water also. Bring this to the boil and then turn down to a simmer.
  5. With a wooden spoon make little wells in the sauce and then crack the eggs in.
  6. If using the oven place the pan into the oven and cook for about 5-10 minuets. If not just pop the lid on the pan and cook for about 5 minuets or so till the whites of the eggs are firm but you have a runny yolk still.
  7. When the eggs are cooked take off the heat. Sprinkle over the fresh herbs, a drizzle of olive oil and dollop the rest of the harissa over the eggs. Spoon onto plates and serve with crusty warm bread.



Fi x

Leave a Comment

Your email address will not be published. Required fields are marked *