Eggs are the perfect ingredient to always have in the fridge, unless we are vegan or have some kind of allergy or intolerance. In addition to their high nutritional power, they are also a versatile product with which to improvise in a few minutes a nutritious meal like these Baked eggs with tomato sauce and roasted pepper.
It is so simple that we do not need to light any fire, we will only use the oven and you just have to bother preparing the ingredients, because we are going to pull good preserves. It is also a basic recipe that we can enrich to our liking or by adding other elements that we have at home.
Preheat the oven to 200º C and prepare a casserole dish or dish suitable for baking. If we are going to make two servings, use individual casseroles. Drain the tomato over a sieve, stirring gently to remove water. Take the prepared container.
Add the chopped roasted pepper, very chopped or grated garlic, a pinch of salt and pepper, thyme to taste and a drizzle of olive oil. Stir gently and bake for about 5-8 minutes.
Remove carefully. Add chopped or chopped pickles, stir and form two small holes separated. Add the eggs in each one, salt and pepper and return to the oven, lowering the temperature to 170º C.
Bake until the yolk is to taste; we advise to leave it melosa, considering that with the residual heat when taking it out it will still cook a little more. Serve with chopped parsley to taste.
With what to accompany the baked eggs
The tastiest of this recipe from Baked eggs with tomato sauce and roasted pepper is to accompany it with a good bread to dip, or we can use a flat dough type Mexican tortillas or Indian naan bread. As an individual portion it is a good nutritious and satiating dish for an energetic breakfast in long hours, for a lunch or also for dinner.
If we divide it into two portions it becomes a complement of brunchs and more complete lunches, for example as a first course accompanying a nutritious salad, grilled fish or roast chicken.
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