Photo Credit: Courtesy of PERi-PERi

Zucchini and Tomato Baked Eggs

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For a spring or summer brunch, this colorful, flavorful dish can be prepped and cooked in less than 30 minutes.

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Zucchini and Tomato Baked Eggs

For a spring or summer brunch, this colorful, flavorful dish can be prepped and cooked in less than 30 minutes.
Course: Breakfast
Keyword: baked eggs, tomato, vegetarian, zucchini
Servings: 2
Author: PERi-PERi

Ingredients

  • 1 yellow onion, peeled and thinly sliced
  • 1 zucchini, chopped into small chunks
  • ½ red pepper, cut into small chunks
  • 14 ounce canned tomatoes
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 ounce Nando’s PERi-PERi sauce
  • Pinch of salt
  • Cilantro

Instructions

  • On medium-low heat combine the olive oil and cumin seeds in a deep, medium skillet and stir until fragrant.
  • Add the onions and a pinch of salt to the skillet and stir until they begin to brown, then stir in the zucchini and red pepper.
  • Pour the canned tomatoes over the top of the veggies so that it makes an even layer and swirl Nando’s PERi-PERi on top. Let simmer for 5 minutes.
  •  Crack the eggs into the skillet, ensuring enough space between them.
  • Take skillet off heat and place under a hot grill until eggs are cooked, about 5 minutes.
  • Top with fresh cilantro and serve with chunks of warm bread if desired.
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