Baked Eggs Skillet With Red Peppers and Onions

10 20 301
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Baked Eggs Skillet With Red Peppers and Onions
Health Rating
Have an exquisite Sunday brunch with this delicious recipe.


1 tbsp Extra virgin olive oil
1 large White onion (thinly sliced)
2 medium pepper(s) Red bell pepper (thinly sliced)
1 tsp Paprika, smoked
1 pepper(s) Red chili pepper (also chile or chilli) (finely chopped)
1 cup chopped Tomato
1 dash Salt (to taste)
1 dash Black pepper (to taste)
4 medium egg Egg
1 sprig Parsley, fresh (to top - as much as you want)


1. Preheat oven on the broiler setting at 350F degrees.
2. Heat the oil in a large oven-safe skillet over medium heat. Add onions and peppers, and cook stirring frequently, until soft. About 6-8 minutes.
3. Add the smoked paprika, chili and chopped tomatoes and cook for 3-4 minutes. Season with salt and pepper to taste.
4. Make 4 indents in the mixture. Break the eggs into each of the indents and place under the broiler for approximately 5 minutes until the eggs are cooked.
5. Remove and top with fresh parsley.


Quick Tips:
Feel free to add veggies of your choice or use leftovers such as broccoli, cauliflower, mushrooms or zucchini.
Raw eggs may contain harmful bacteria. They should be cooked to an internal temperature of at least 74C or 165F degrees to ensure they are safe to eat.
Eggs anytime?
Eggs aren't only great for breakfast, but can also be a quick lunch or dinner. Serve with a toast, avocado, or a salad for a filling lunch.

Nutritional Highlights:

Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.

Nutrition Facts

Per Portion

Calories 301
Calories from fat 153
Calories from saturated fat 35
Total Fat 17.0 g
Saturated Fat 3.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 9.0 g
Cholesterol 339 mg
Sodium 214 mg
Potassium 852 mg
Total Carbohydrate 22.3 g
Dietary Fiber 5.2 g
Sugars 12.7 g
Protein 14.7 g

Dietary servings

Per Portion

Meat Alternative 1
Vegetables 3.8

Energy sources

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