Baked eggs with tomato and pepper
Nutrition per serving
Soft baked eggs nestled in a tomato and pepper sauce, cooked in ramekins in the oven. Comforting, high in protein and low in carbohydrate, they make a light yet satisfying meal.
Prep: 10 min | Cook: 20 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 124 kcal · 8 g protein · 7 g carbohydrate · 7 g fat
Ingredients
Method
- Soften the onion and pepper, then add the tomatoes.
- Divide the sauce between ramekins.
- Crack an egg into each and add a dollop of fromage frais.
- Bake for 12 minutes at 180 °C (white set, yolk still runny).
Nutritional benefits
Eggs provide complete protein and keep you full, while the tomato and pepper sauce brings vitamins and lycopene for few calories. Low in carbohydrate, this dish suits a low-carb meal. Comforting, light and easy to prepare in individual portions.
Variations and substitutions
- With spinach or mushrooms.
- With crumbled feta.
- Spicy: chilli, smoked paprika.
- With wholemeal bread for dipping.
Storage and preparing ahead
Best eaten freshly cooked; the sauce can be made ahead and keeps for 3 days.
💡 Good to know
Keep an eye on the cooking: 10 to 12 minutes is enough for a set white and a still-runny yolk, the secret of baked eggs.
Related reading
Discover more: vegetarian recipes · high-protein recipes · keto & low carb recipes · gluten-free recipes.
Foods in this recipe: eggs · tomatoes · pepper · onion · fromage frais.
You might also like these recipes: Vegetable frittata · Courgette and feta omelette · Courgette and sun-dried tomato frittata.
