Roasted Tomato Eggs

Roasted Tomato Eggs

Roasted Tomato Eggs

We had a brunch party and made fancy eggs with our Roasted Tomato Onion Salsa! Think Shakshuka but with a kick from chipotle chillies.

30 minutes

Serves 4


1 zucchini
1 red bell pepper
2 jars of Roasted Tomato Onion Salsa
6 eggs
Fresh Herbs


Preheat your oven to 500 degrees (broil). Chop up some veggies (we used bell pepper and zucchini). Meanwhile warm a cast iron or oven-safe dish on the stove. Drizzle some EVOO. And saute your veggies until golden. 

Once the veggies are a nice golden color, add in your sauce (we used Roasted Tomato Onion Salsa, but Cherry Tomato Sauce or Cherry Tomato Arrabbiata would also be delish!)

Once the sauce is warmed through, use a spoon to create wells in the sauce. Crack an egg into each well, taking care to space them out evenly. Season with salt and pepper.

Our tip to making perfectly runny eggs is to pop the eggs into the broiler for 5-7. minutes. Make sure the whites are solid before removing and you can test them by tapping your finger on the center of the yolk to ensure it's bounces a little. Garnish with herbs and serve with warm bread and a simple salad.