Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.
Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4
- Always remember to remove any added bay leaves before serving a dish. Whole bay leaves should not be eaten.
- You can skip the eggs and make this a vegan dish.
1 teaspoon cumin seeds
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons tomato paste
1 onion, cut in half and sliced into strips
1 garlic clove, minced
2 bell peppers, sliced into strips
28 ounces (2 14-ounce cans or 1 28-ounce can) diced tomatoes, no salt added
pinch cayenne pepper
1 bay leaf
1 bunch parsley, leaves only, reserve one tablespoon for garnish
1 14.5-ounce chickpeas, drained and rinsed
zest and juice of 2 limes
4 shakes of hot sauce
- Preheat the oven to 350 degrees. Toast the cumin seeds in a large ovenproof skillet for 45 seconds, then add the paprika, stir, and toast for about 20 seconds, just until the paprika becomes fragrant. Stir in the oil and tomato paste, then add the onions and peppers. Sauté for 5 minutes, stirring often.
- Add the tomatoes, cayenne and bay leaf and simmer for 3-4 minutes.
- Place the chickpeas, parsley (reserve one tablespoon for garnish) and lime juice in a small food processor or food chopper. Pulse a few times to chop, then add to the tomato sauce with 1/2 cup of water.
- Stir to combine and remove the bay leaf.
- Crack four eggs on top of the vegetables. Take care not to overlap the eggs.
- Bake until the eggs are done to your preference. For soft to medium yolk, bake for 10 minutes; for a hard yolk, bake for 15.
- Garnish with reserved parsley and hot sauce.
Serving Size: Makes 4 servings, one egg and 2 cups of vegetable mixture per serving.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 10.7 g
Cholesterol: 185.2 mg
Sodium: 472.9 mg
Total Carbs: 36.3 g
Dietary Fiber: 7.7 g
Protein: 14.9 g