Baked Eggs with Tomato

Baked Eggs with Tomato is a vibrant Moroccan breakfast dish that showcases the rich flavors of ripe tomatoes and spices, topped with perfectly baked eggs. This hearty meal is not only delicious but also packed with protein to energize your morning.

Ingredients

• Fresh tomatoes - 400 grams, chopped
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Eggs - 4 large
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
4. Stir in the minced garlic, cumin, paprika, salt, and black pepper, cooking for an additional 1 minute until fragrant.
5. Add the chopped tomatoes to the skillet, stirring to combine. Cook for about 10 minutes, allowing the tomatoes to break down and create a sauce.
6. Make four small wells in the tomato mixture and gently crack an egg into each well.
7. Sprinkle the crumbled feta cheese over the top.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.
9. Remove from the oven and garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 540 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• High in antioxidants and vitamins from tomatoes, promoting heart health.

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