baked eggs

Protein helps you feel fuller for longer, making this baked paprika eggs recipe from Ocado the perfect energy fuel for breakfast.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes


  • 1 tsp olive oil
  • 1 red pepper, sliced
  • 2 garlic cloves, crushed
  • 1 mild red chilli, finely chopped
  • 2 tsp smoked paprika
  • 800g chopped tomatoes
  • ½ tsp sugar
  • 4 eggs
  • 1 spring onion
  • 2 tbsp basil leaves
  • 1 tbsp chives, chopped
  • ½ tsp chilli flakes
  • 1 sourdough loaf


  1. Preheat the oven to 190°C/ fan 170°C/gas mark 5. Heat the oil in a frying pan over a medium heat. Add the pepper and fry for 4-5 minutes, until golden at the edges.
  2. Add the garlic, chilli and paprika and fry for 1 minute, until fragrant.
  3. Add the tinned tomatoes, breaking up a little, and simmer for 5 minutes, until slightly thickened and reduced. Stir through the sugar and season to taste.
  4. Divide between four ramekins and create a well in the centre of each. Crack an egg into each well, then transfer the ramekins to a baking tray and bake in the oven for 8-10 minutes until the egg white has set and the yolk is cooked to your liking.
  5. Serve the paprika eggs scattered with the spring onions, basil leaves, chives and chilli flakes, with slices of sourdough bread.

Chef’s tip: Boost the nutritional value by adding kale to the pan with the tomatoes.

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Recipe courtesy of Ocado.

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