Spicy, Smoky Tomato-Braised Eggs

Cooked tomatoes are an excellent source of the powerful antioxidant lycopene. This simple yet luxurious dish is based on a dish from the south of Spain, similar to a North African shakshuka. The recipe draws on Spanish paprika and roasted red pepper for its smoky flavor. It’s a satisfying meal, equally at home on the dinner table as on the breakfast bar.

Spicy, Smoky Tomato-Braised Eggs

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Gluten free, vegetarian, dairy free

Servings

4

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Ingredients

• 1 tsp + 1 Tbsp extra-virgin olive oil divided
• 1 red bell pepper
• 1 onion halved and sliced lengthwise
• 1 tsp peeled, crushed garlic
• 1/2 tsp crushed red pepper flakes
• 1 tsp sweet smoked paprika
• 28 oz can whole tomatoes
• 1/4 tsp salt
• 1 Tbsp honey
• 1/4 tsp hot smoked paprika optional
• 1 cup chopped red chard
• 4 organic eggs
• 1 Tbsp chopped parsley

Ingredients 1 tsp + 1 Tbsp extra-virgin olive oil divided 1 red bell pepper 1 onion halved and sliced lengthwise 1 tsp peeled, crushed garlic 1/2 tsp crushed red pepper flakes 1 tsp sweet smoked paprika 28 oz can whole tomatoes 1/4 tsp salt 1 Tbsp honey 1/4 tsp hot smoked paprika optional 1 cup chopped red chard 4 organic eggs 1 Tbsp chopped parsley

Servings 4 Print Recipe

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.