Spicy, Smoky Tomato-Braised Eggs
Gluten free, vegetarian, dairy free
Servings
4
Servings
4
Ingredients
  • 1tsp + 1 Tbsp extra-virgin olive oildivided
  • 1 red bell pepper
  • 1 onionhalved and sliced lengthwise
  • 1tsp peeled, crushed garlic
  • 1/2tsp crushed red pepper flakes
  • 1tsp sweet smoked paprika
  • 28 oz can whole tomatoes
  • 1/4tsp salt
  • 1Tbsp honey
  • 1/4tsp hot smoked paprikaoptional
  • 1cup chopped red chard
  • 4 organic eggs
  • 1Tbsp chopped parsley
Instructions
  1. Turn oven broiler to high. Rub red pepper with 1 tsp olive oil and place in baking pan. Place pan under broiler. While watching carefully, turn pepper occasionally as each side blackens under the heat, while also preparing the sauce.
  2. Add 1 Tbsp olive oil to 9-inch cast iron skillet and sauté onion on medium-low heat for about 5 minutes, until soft. Add garlic and red pepper flakes, and continue to cook for a further 5 minutes, until garlic is translucent. Add sweet smoked paprika and tomatoes to pan, stir thoroughly to incorporate, and allow to simmer on medium heat for 20 to 30 minutes.
  3. When all sides of red pepper have been fully blackened, remove from oven and place in paper bag to cool.
  4. Once pepper is cool, peel and discard skin and seeds. Place flesh in food processor or blender and purée. Add pepper purée to tomato sauce with salt, honey, and, if desired, hot smoked paprika. Allow sauce to simmer for 15 minutes more. Add in red chard and mix through.
  5. Crack eggs into individual pinch bowls or glasses and set aside. Press the bowl of a soup ladle into sauce and pour in an egg. Then tip contents slowly into tomato mixture. Repeat with remaining eggs, arranging them evenly over surface of skillet. For soft eggs, simmer for approximately 10 minutes, covering halfway through. Sprinkle with parsley and serve with a warm tortilla or a piece of crusty bread.
Recipe Notes

Per serving: 182 calories; 8 g protein; 10 g total fat (2 g sat. fat);18 g total carbohydrates (13 g sugars, 4 g fiber); 241 mg sodium

Make ahead

If you want to save yourself time on the day of preparation, you can make the tomato sauce in advance. It can be refrigerated up to a day ahead. Simply heat slowly on the stovetop and bring up to a simmer when you’re ready to cook the eggs.

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