Spicy Tomato Baked Eggs

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These 6 ingredient Spicy Tomato Baked Eggs are the easiest single serving breakfast recipe that’s quick to make in less than 20 minutes. Perfect for both a quick weekday or a luxurious weekend brunch, it’s easy to double the recipe or make it for a crowd in minutes.

I’ve always loved shakshuka, but most mornings I don’t have the time to simmer a sauce or make a large batch. That’s what inspired these spicy baked eggs—a simple, single-serving version that comes together in just a few minutes and feels just as satisfying as the classic dish.

Inspired by traditional shakshuka, this recipe starts with a spicy tomato sauce and eggs gently poached right in the pan. Chickpeas add substance, while fresh basil and a generous sprinkle of Parmesan bring freshness and flavor. It captures the spirit of shakshuka but skips many of the extra steps, making it a great option for busy mornings.

One of the best things about this recipe is how versatile it is. Serve it for breakfast with toasted bread, enjoy it as a light lunch, or make it for a quick dinner when you need something easy and filling. It’s a shakshuka-inspired meal that’s designed to fit into any part of the day.

If you like this breakfast idea, you’ll love my Chorizo Breakfast Burrito, and my Kale & Parmesan Eggs on toast.

Why You’ll Love This Recipe

Ready in just a few minutes – A quick meal that’s perfect for busy mornings or whenever you need something fast.
Made for one person – This single-serving recipe requires no scaling and leaves you with no extra leftovers.
Chickpeas make it hearty and protein-packed – The addition of chickpeas makes this dish satisfying enough to keep you full for hours.
Works as breakfast, lunch, or a quick solo dinner – It’s a versatile meal that fits into any time of day.
Naturally vegetarian and high in protein – Eggs, chickpeas, and Parmesan provide plenty of protein without any meat.

Ingredients

Tomato Sauce: Creates the flavorful base that the eggs gently cook in.
Chickpeas: Make the dish more filling while adding protein and texture.
Basil: Adds freshness and bright flavor that balances the rich tomato sauce.
Parmesan: Adds a savory, salty finish that ties everything together.
Egg: Becomes perfectly tender as it poaches in the sauce and adds richness to every bite.
Sourdough: Perfect for soaking up the spicy tomato sauce and runny egg yolks.

How to Make Spicy Tomato Baked Eggs

1. 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).

2. 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.

3. Serve with crispy bread or pita. Enjoy!

Expert Tips

This recipe is intentionally designed for one. No halving needed, this recipe is meant for single serving.
A cocotte or any oven safe pot works great. Great for solo breakfast or lunch when you don’t want to cook for a crowd.
Cook on the stovetop in a small skillet if you don’t have a cocotte. Combine the basil, chickpeas, tomato sauce and crack eggs in the sauce. Cover on low until eggs are cooked through.
To make for two: Cook in a skillet on the stovetop and double the sauce and chickpeas, add 2 eggs.
Leftovers don’t keep well. Best made fresh and eaten immediately.

Variations

Make it spicy. Add a spoonful of spicy pesto to the sauce for extra herb and heat flavor.
Swap the chickpeas for white beans or lentils.
Use a different cheese. Top with crumbled feta instead of Parmesan for a tangier finish.
Add some greens. Add a handful of spinach to the sauce before cracking in the eggs
Try using harissa. Stir in a dollop of harissa paste for a smokier, deeper heat
Use another type of tomato sauce. Use spicy arrabbiata sauce instead of marinara for an even fierier version

Storage

Store any leftover spicy baked eggs in an airtight container in the refrigerator for up to 2 days. Keep in mind that the egg yolks will continue to firm up as they sit.

Reheating

This recipe is really meant to be eaten when it is cooked. However if you want to reheat, warm leftovers gently in the microwave in 30-second intervals or in a small oven-safe dish at 325°F until heated through. Take care not to overcook the eggs during reheating.

Freezing

Freezing is not recommended, as the texture of the eggs can become rubbery and the sauce may separate when thawed.

Make Ahead

For the best results, prepare the tomato and chickpea mixture up to 3 days in advance and store it in the refrigerator. When ready to eat, reheat the sauce, crack in the egg, and bake until the egg is cooked to your liking.

FAQs

Is this the same as Shakshuka?

Not exactly—it’s inspired by shakshuka but is a faster, single-serving version with fewer ingredients.

How do I know when the eggs are done without breaking the yolk?

The eggs are ready when the whites are set and opaque while the yolks still jiggle slightly in the center.

Can I make this for two people?

Yes, simply double the ingredients and bake the eggs in a larger skillet or baking dish.

Single Serving