Whip up this roasted peppers and eggs recipe in just a few steps. Perfect for breakfast or lunch, it’s quick, easy, and packed with ingredients you likely already have at home.
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❣️ Why You’ll Love This Recipe
This dish is a lifesaver when you need something quick and satisfying. It uses pantry staples like grilled peppers and eggs to create something truly special. With minimal prep and cooking time, it’s great for busy days but still feels homemade and comforting. Plus, it’s versatile—serve it with toast, pita, or even as a topping for baked potatoes!
💭 Expert Tip
Use roast peppers from a jar for convenience, but if you have fresh ones, roast them yourself for an extra homemade touch. Simply char the peppers over an open flame or roast in the oven until blistered, then peel off the skins.
🥘 Ingredients
- Grilled peppers: You can roast your own peppers on a grill or in a pan, then peel off the skin and remove the seeds. For convenience, you can also buy jarred roasted peppers that are already peeled and deseeded—perfect for saving time in your recipe!
- Tomato juice: You can use tomato juice, passata, or crushed/chopped tomatoes. Alternatively, blend 2-3 large ripe tomatoes or finely chop them, and you're good to go!
♻️ Substitutions
- Tomato Juice: Use canned crushed tomatoes or fresh tomato puree.
- Olive Oil: Vegetable oil works just as well.
- Roasted Peppers: If fresh peppers aren’t available, jarred roasted peppers are a fantastic alternative.
- Eggs: Swap eggs for tofu and scramble for a vegan version.
📋 Variations
- Cheesy Delight: Sprinkle grated cheese, like feta or mozzarella, over the peppers before adding the eggs.
- Spicy Kick: Add chopped jalapeños or a hot sauce splash for extra heat.
- Meaty Addition: Stir in cooked sausage or shredded chicken for a heartier meal.
🥗 Serving Suggestions
This dish pairs wonderfully with a light salad or as a topping for baked potatoes. For a complete meal, serve it alongside one of my bread recipes.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They can also be reheated gently in a skillet over low heat, adding a splash of water to prevent sticking.
❓ FAQs
Yes, you can prepare the pepper mixture in advance and store it in the fridge. When ready to serve, reheat and cook the eggs fresh.
Roast peppers over an open flame or in the oven until their skins are charred. Let them cool, then peel off the skins, remove seeds, and chop.
Absolutely! Use canned tomatoes and blend them to create a juice-like consistency.
Crusty bread, pita, or even a homemade loaf of no-knead bread works wonderfully.
Replace the eggs with tofu scramble and use olive oil instead of butter.
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Roasted Peppers Baked Eggs
Equipment
- Non-stick skillet with lid
- Sharp knife
- Cutting board
- wooden spoon
Ingredients
- 1 onion finely chopped
- 14 oz roasted peppers from 6 fresh peppers
- ⅓ cup tomato juice
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon olive oil
- 4 large eggs 2 per serving
To Serve:
- Fresh parsley
- Chili flakes optional
- Toast or pita bread
Instructions
- Sauté the Onion: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown.1 onion, 2 tablespoon olive oil
- Simmer the Sauce: Pour in the tomato juice, stir in the sugar, and season with salt, pepper, and smoked paprika. Let it simmer on low-medium heat for 3 minutes with the lid on.⅓ cup tomato juice, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon sugar
- Add the Peppers: Roughly chop the roasted peppers and stir them into the pan. Cover and let cook for another 10 minutes on low heat, stirring occasionally to prevent sticking.14 oz roasted peppers
- Cook the Eggs: Crack the eggs on top of the pepper mixture. Cover the skillet and cook on low heat until the whites are set but the yolks are still runny (adjust the time to your preference).4 large eggs
- Serve and Garnish: Remove from heat and sprinkle with freshly chopped parsley, chili flakes, or a touch of black pepper. Serve immediately with toast or pita bread for dipping.Fresh parsley, Chili flakes, Toast or pita bread
Video
Notes
- Use a non-stick skillet to prevent sticking.
- Stir occasionally to avoid the sauce burning.
- Keep a close eye on the eggs during the final cooking stage to get them just how you like them
- Use fresh ingredients for the best results.
- Adjust seasonings to taste as you go.
- This recipe is easily doubled for larger servings.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to prevent sticking.
Claudia says
My family loved this!
Leslie says
I have needed another good breakfast option and this did not disappoint! I loved everything about this!
Swathi says
Roasted peppers baked eggs is yummy, my family enjoyed it.
Sonja says
This is a great and impressive brunch for those days when you want something special, but need it to be using mostly storecupboard ingredients. Came out perfect and was so easy to make!
Liz says
What a delicious breakfast recipe! My husband was in heaven---we both loved it!
Swathi says
Roasted peppers with baked eggs goes really with homemade sourdough bread. I tried it my family enjoyed it.
Nora says
My family loved this! Perfect weekend breakfast! So good!
Nisha says
This was a great lunch the roasted peppers and eggs combined turned out just perfect and delicious!
Janie says
MMM these baked eggs were the perfect meal. It's so good with the pita. Definitely, chef's kiss!
Nicole Kendrick says
This worked exactly as written, thanks!