Spanish-style baked eggs

Breakfast & Brunch
Prep   10 min
Cook   30 min

This is an interesting twist on eggs for breakfast, with robust flavours.

  • Red capsicum, 2 capsicum(s)
  • Olive oil spray, 1 spray(s)
  • Onion, any type, 1 medium, finely sliced
  • Garlic, 2 clove(s), finely sliced
  • Baby spinach, 100 g
  • Tomato passata, 2 cup(s)
  • Capers, 2 tablespoon(s), roughly chopped
  • Black olives, drained, 1 serve(s) (10 olives per serve), pitted and roughly chopped
  • Basil, 0.3 cup(s), torn, plus extra as garnish
  • Eggs, raw, 8 50g egg(s)
  • Black pepper, ground, 1 pinch(s)


Preheat oven to 160°C (320°F). 

Lightly spray the capsicums with oil and hold over an open flame or place under a grill, until the skin blisters and blackens. Allow to cool then peel, remove stem and seeds and slice into 1 cm strips.

Heat a large, ovenproof pan over a medium heat and spray lightly with oil. Cook the onion and garlic gently for a few minutes until soft. Add the spinach leaves and allow to wilt. Add the capsicum, tomato passata, capers, olives and basil and cook for a few minutes, stirring gently until warmed through.

Divide mixture between 4 individual ramekins (1.5-cup capacity) and crack 2 eggs on top of each. Bake in the oven for 5–7 minutes or until egg whites are cooked but the yolks still soft. Sprinkle torn basil leaves on top, season and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals0
Healthy Fats & Oils0.1
Protein17.2 g
Total fat13.8 g
- Saturated fat4.2 g
Total carbohydrates14.9 g
- Total sugars12.3 g
Fibre7 g
Sodium621 mg