Spicy Baked Eggs with Tomatoes and Bacon
Eggs gently baked in a spicy tomato and bacon sauce with sweetcorn, served straight from the oven.
- 65 min
- 910 kcal / serving
- medium
- Protein
- 38.5 g
- Fat
- 64.6 g
- Carbs
- 50 g
Contains: milk, celery, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 25g butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 celery stalk, finely chopped
- 225g lean streaky bacon, cubed
- 1 red bell pepper, seeded and cubed
- 500g Roma tomatoes, skinned, seeded and chopped
- 2 tablespoons tomato paste
- brown sugar, to taste
- 1 tablespoon freshly chopped parsley
- 1 pinch cayenne pepper
- 100ml water
- 225g canned corn, drained
- 4 large eggs
- salt and pepper
Method
- Heat butter and oil in a pan. Soften onion, garlic, and celery over low heat. Add bacon and cook for another 5 minutes, until lightly browned.
- Stir in tomatoes, tomato paste, and water. Season with salt and cayenne pepper. Simmer over medium heat, stirring occasionally, for 15 minutes, until the sauce thickens, then season with brown sugar. Preheat the oven to 180°C.
- Stir corn into the sauce and transfer everything to an oven-safe dish. Use the back of a spoon to create four indentations in the sauce, sprinkle with parsley, and crack an egg into each indentation.
- Bake in the preheated oven for 25-30 minutes, until the eggs are set. Serve immediately.
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