Recipes.

Spiced Tomato Baked Eggs with Sweet Potato and Guacamole

By Rachel Kelly


I Quit Sugar - Baked Eggs
  • 2 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar - Baked Eggs

Spice up your weekend breaky by trying this baked eggs recipe. Serve with your favourite bread to scoop up the tasty juices and gooey egg. Plus guacamole for breakfast? Yes please!  

Servings: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients

Baked Eggs

  • 1 teaspoon olive oil.
  • 1 red onion, finely chopped.
  • 1/2 red chilli, deseeded and chopped.
  • 2 garlic cloves, finely sliced.
  • 1 teaspoon tomato paste.
  • Handful of flat-leaf parsley, chopped.
  • Dash of red wine.
  • 1/2 teaspoon paprika (optional).
  • 1 red capsicum, deseeded and finely chopped.
  • 600 g tinned chopped tomatoes.
  • 1 sweet potato, chopped into 2 cm chunks.
  • 4 eggs.

Guacamole

  • 1 ripe avocado.
  • 1/2 lime, juiced.
  • 1/4 red chilli.
  • Handful of fresh coriander.
  • Dash of olive oil.
  • 1 tablespoon Parmesan, grated, to serve.

Directions

1. Heat the olive oil in a shallow pan with a lid and gently soften the onion, garlic and chilli. Add a little water if necessary to prevent them from burning.

2. After 2 minutes, stir in the tomato paste, parsley, red wine, paprika, pepper and sweet potato. Simmer for 2 minutes (add a splash more water if necessary) before tipping in the chopped tomatoes.

3. Cook for another 8-10 minutes, by which point the potatoes and peppers should be softening nicely. The mixture should be the consistency of a thick stew.

4. Create a little dip in the mixture and crack an egg into it, then do the same with the other 3 eggs. Try to get the 4 eggs evenly spaced out and not too close to the base of the pan, to prevent them from burning.

5. Put the lid on and let the eggs poach in the stew on a low heat for a further 3-4 minutes. You may want to spoon some of the stew over the eggs to ensure the tops cook properly but take care not to overcook them.

6. Meanwhile, make the guacamole by mashing the avocado in a bowl and then mixing in the rest of the ingredients.

7. Divide the baked egg mixture between 2 bowls, and serve it with a sprinkle of Parmesan and the guacamole on the side.


Note

Edited extract from The Happy Kitchen by Rachel Kelly (Short Books). Available now.I Quit Sugar - Happy Kitchen

Spice up your weekend breaky by trying this baked eggs recipe. Serve with your favourite bread to scoop up the tasty juices and gooey egg. Plus guacamole for breakfast? Yes please!

Ingredients

Baked Eggs

  • 1 teaspoon olive oil.
  • 1 red onion, finely chopped.
  • 1/2 red chilli, deseeded and chopped.
  • 2 garlic cloves, finely sliced.
  • 1 teaspoon tomato paste.
  • Handful of flat-leaf parsley, chopped.
  • Dash of red wine.
  • 1/2 teaspoon paprika (optional).
  • 1 red capsicum, deseeded and finely chopped.
  • 600 g tinned chopped tomatoes.
  • 1 sweet potato, chopped into 2 cm chunks.
  • 4 eggs.

Guacamole

  • 1 ripe avocado.
  • 1/2 lime, juiced.
  • 1/4 red chilli.
  • Handful of fresh coriander.
  • Dash of olive oil.
  • 1 tablespoon Parmesan, grated, to serve.

Directions

1. Heat the olive oil in a shallow pan with a lid and gently soften the onion, garlic and chilli. Add a little water if necessary to prevent them from burning.

2. After 2 minutes, stir in the tomato paste, parsley, red wine, paprika, pepper and sweet potato. Simmer for 2 minutes (add a splash more water if necessary) before tipping in the chopped tomatoes.

3. Cook for another 8-10 minutes, by which point the potatoes and peppers should be softening nicely. The mixture should be the consistency of a thick stew.

4. Create a little dip in the mixture and crack an egg into it, then do the same with the other 3 eggs. Try to get the 4 eggs evenly spaced out and not too close to the base of the pan, to prevent them from burning.

5. Put the lid on and let the eggs poach in the stew on a low heat for a further 3-4 minutes. You may want to spoon some of the stew over the eggs to ensure the tops cook properly but take care not to overcook them.

6. Meanwhile, make the guacamole by mashing the avocado in a bowl and then mixing in the rest of the ingredients.

7. Divide the baked egg mixture between 2 bowls, and serve it with a sprinkle of Parmesan and the guacamole on the side.

Note

Edited extract from The Happy Kitchen by Rachel Kelly (Short Books). Available now.I Quit Sugar - Happy Kitchen

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