Spicy Tomato Baked Eggs

One of my favorite go to weekday breakfasts recently are these super simple spicy tomato baked eggs with chickpeas, lots of fresh basil and parmesan cheese. These are Inspired by Shakshuka, but this version only take a few minutes to put together and is great for single servings. 

One of my favorite go-to weekday breakfasts lately has been these incredibly simple yet flavorful spicy tomato-baked eggs with chickpeas, fresh basil, and a generous sprinkle of parmesan cheese. They’re inspired by the classic Middle Eastern dish, shakshuka, but this version comes together in just a few minutes, making it perfect for busy mornings or a quick, satisfying meal for one. The rich tomato sauce creates the perfect base for gently poached eggs, while the chickpeas add a hearty texture that keeps you full and energized. I love serving this dish with crispy toasted bread or warm pita to soak up all the delicious sauce. For an extra kick, I used Alessi tomato sauce and stirred in a pinch of red pepper flakes to bring a little heat. Whether you’re looking for a nourishing breakfast, a light lunch, or even a quick dinner, this dish is a simple yet delicious option that always hits the spot! If you enjoyed this recipe, check out more breakfast ideas here!

• Single Serving

Spicy Tomato Baked Eggs

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Ingredients

• ▢ 1/2 cup Alessi tomato sauce
• ▢ 1/4 cup Chickpeas
• ▢ 1 tsp Red Pepper flakes
• ▢ Crispy bread
• ▢ A few basil leaves, sliced
• ▢ 1/2 cup Grated parmesan cheese
• ▢ 1 Egg per cocotte

Instructions 

• Preheat oven to 400.
• Add a spoonful of tomato sauce to a cocotte. Add chickpeas, basil, half the red pepper flakes, and a sprinkle of parmesan. Add another spoonful of tomato sauce until cocotte is almost full (but make sure you leave enough room for the egg).
• Crack an egg in the in the middle and top with a little more parmesan. Season with remaining red pepper flakes, salt and pepper. Bake for about 12 min or until white of egg is cooked through. Serve with crispy bread or pita. Enjoy!

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