Zucchini and Tomato Baked Eggs

With Mother’s Day quickly approaching, I wanted to share a fun internationally-inspired brunch recipe. I love anything I can dip some crusty bread into- and this flavorful Zucchini and Tomato Baked Eggs dish is perfect!

This dish features a South African/Portuguese sauce called PERi-PERi sauce. It brings amazing flavor and spice to any dish via its main ingredient, the African Birds Eye Chili. I love the Nando brand. You can buy it on their site or Amazon Prime– you’ll be hooked!

Zucchini and Tomato Baked Eggs

Zucchini and Tomato Baked Eggs

Ingredients

  • 1 Yellow onion, peeled and thinly sliced
  • 1 Zucchini, chopped into small chunks
  • ½ Red pepper, cut into small chunks
  • 14 oz. Canned tomatoes
  • 2 Eggs
  • 2 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1 oz. Nando’s PERi-PERi sauce
  • Pinch of salt
  • Cilantro

Instructions

  1. On medium-low heat combine the olive oil and cumin seeds in a deep, medium skillet and stir until fragrant.
  2. 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.
  3. 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
  4. Crack the eggs into the skillet, ensuring enough space between them
  5. Take skillet off heat and place under a hot grill until eggs are cooked, about 5 minutes
  6. Top with fresh cilantro and serve with chunks of warm bread if desired

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