Leftover Eggs Recipes

Photo by Valeria Boltneva on Pexels.com


Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 6 servings

If you have a bunch of eggs that are in need of using up then this is a fantastic leftover recipe.

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 large red bell pepper or roasted red bell pepper, chopped
  • ¼ tsp fine sea salt
  • 3 cloves garlic, pressed or minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes, reduce or omit if sensitive to spice
  • 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
  • 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
  • Freshly ground black pepper, to taste
  • 5 to 6 large eggs
  • ½ cup crumbled feta
  • Homemade croutons
  • Preheat the oven to 190 degrees Celsius
  • Warm the oil in a large oven safe skillet over medium heat
  • Add the onion, bell pepper and salt. Cook until the onion is soft and stir often for 4-6 minutes
  • Add the garlic, tomato paste, cumin, paprika and red pepper flakes, 1-2 minutes
  • Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce to a low heat and simmer for 5 minutes
  • Turn off the heat and season with salt and pepper
  • Use a spoon to make small wells in the tomato mixture then crack an egg into it. Then spoon a bit of the tomato mixture onto the eggs to help contain them. Repeat until you have used up all of your leftover eggs.
  • Transfer the skillet to the oven and bake for 8-12 minutes. The eggs will be cooked when the egg whites are opaque and the yellow insides still jiggle.
  • When cooked transfer the skillet to a heat-safe surface. Crumble feta on top, cilantro and red pepper flakes
  • Serve immediately with homemade croutons (optional)

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