Baked Egg Skillet With Tomatoes And Garlic Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, high-protein

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Ingredients

• 1 1/2 tbsp olive oil
• 1 large yellow onion
• 1 red bell peppers
• 3 cloves garlic
• 1 28 oz can canned crushed tomatoes
• 1 tbsp tomato paste
• 4 large eggs
• 2 oz shredded mozzarella
• 4 slices sourdough bread
• 1 1/2 tbsp butter
• 2 oz baby spinach
• 2 tsp, 1 tsp, 1 tsp, 1 tsp smoked paprika, cumin, salt, black pepper

Method (tap to check — screen stays awake)

1. Cook the sliced onion and peppers in the olive oil over medium-high in a large oven-safe skillet, 8 minutes, until the edges brown and the peppers go floppy.
2. Add three-quarters of the minced garlic, the paprika, and the cumin and stir 45 seconds, until the pan smells toasted.
3. Stir in the tomato paste and cook 1 minute, until it darkens to brick red.
4. Pour in the tomatoes, season, and simmer 8 minutes, until the sauce thickens enough to hold a channel when you drag a spoon through it.
5. Wilt the spinach into the sauce, then make eight wells and crack an egg into each.
6. Scatter the mozzarella around the eggs and bake at 400F for 8 to 10 minutes, until the whites are opaque and set but the yolks still jiggle.
7. Butter the sourdough, rub the toasted faces with the raw garlic, and broil 2 minutes, until golden; serve for scooping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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