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Tomato and Capsicum Pan Eggs

Tomato and Capsicum Pan Eggs
Credit: Whisk Media Group
Recipe by: Ardmona
Average: 4.1 (18 votes)
359 Collected
Prep:  15 mins
Cook:  30 mins
Serves:  4
This tomato and capsicum baked egg recipe is the perfect idea for weekend brunch. Baked eggs with tomato is a classic cafe breakfast that you can now make at home.

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Tomato and Capsicum Pan Eggs
  1. Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, cumin and capsicum and cook, stirring often, for 4-5 minutes until onion softens.
  2. Stir in tomatoes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for 12-15 minutes until thick. Season to taste
  3. Make 4 small indentations in the tomato mixture, crack an egg into each. Cover and cook for 5-7 minutes until yolks are almost set (or cooked to your liking). Sprinkle with parsley. Serve with toast

Reviews for Tomato and Capsicum Pan Eggs

Average: 4.1 (18 votes)