Roasted Peppers Baked Eggs
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 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 splash of hot sauce for some 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
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.
FAQs
Related Recipes
- Creamy Chicken with Spinach and Peppers
- Potato Frittata
- Saksuka
- Easy Cabbage Frittata Recipe | Low-Calorie Breakfast Idea
- Spinach and Cherry Tomato Quiche Recipe
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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 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp sugar
- 2 tbsp 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 tbsp 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 tsp smoked paprika, ½ tsp black pepper, ½ tsp salt, 1 tbsp 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.
My family loved this! Perfect weekend breakfast! So good!
This was a great lunch the roasted peppers and eggs combined turned out just perfect and delicious!
MMM these baked eggs were the perfect meal. It’s so good with the pita. Definitely, chef’s kiss!
This worked exactly as written, thanks!