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Spicy Tomato Baked Eggs

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.
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Ingredients

  • 3/4 cup tomato sauce (spicy or regular sauce)
  • 1/4 cup Chickpeas
  • 1 tsp Red Pepper flakes (this is optional. If you are using spicy tomato sauce, you might not also want red pepper flakes)
  • 2 tbsp chopped fresh basil
  • 1/2 cup Grated parmesan cheese
  • 1 egg
  • Sourdough bread or pita for serving

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!

Notes

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.