Baked Eggs with Tomatoes, Red Bell Pepper & Garlic
30 min prep time
Number of Servings:
2 Tbsp coconut oil
2 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
1⁄2 tsp paprika
1 cup diced, canned tomatoes
Salt and freshly ground black pepper to taste
2 Tbsp chopped fresh basil
Preheat oven to 400°.
Heat oil in an oven-safe pan set over medium heat. Add garlic and sauté for 2 minutes. Add bell pepper and paprika. Sauté for 5 minutes.
Add tomatoes and cook for 2 minutes. Remove pan from heat and season with salt and pepper.
Make a small hollow in one side of tomato mixture using a spoon. Crack one egg into hollow. Make a second hollow in other side of pan using spoon. Crack second egg into this hollow. (Alternately, you can bake eggs and tomato sauce in their own individual-sized baking dishes.)
Transfer baking dish to oven. Bake for 10 to 12 minutes, until whites are cooked but yolks are still runny. Garnish with basil and serve immediately.
Per serving: 217 Calories, 7 g Protein, 8 g Carbohydrates, 2 g Fiber, 18 g Total fat (13 g sat), 437 mg Sodium, ★★★★★ Vitamin C, ★★ Vitamin A, B2 (riboflavin), B6, ★ Vitamin B12, E, Folate, Phosphorus
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.