we eat. live. do. well logo

Breakfast

Mediterranean Baked Eggs, Bell Pepper, Tomato, Chick Peas & Pita

Print Recipe Pin Recipe Save Recipe
Course: Breakfast
Cuisine: Mediterranean
Servings: 4 (click to scale)

Ingredients

  • 9 oz red bliss potatoes, diced
  • 1 tsp olive oil
  • 1/8 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 cup red bell peppers diced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 Tbsp garlic minced
  • 1/8 tsp ground black pepper
  • 1/2 cup canned chickpeas drained
  • 1 1/2 cup canned crushed tomatoes
  • 1/3 cup parsley chopped
  • 8 each whole eggs
  • 2 each whole wheat pita pockets, 6"

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Toss the red bliss potatoes with the first listed olive oil, salt and pepper. Spread on sheet pan and roast at 375 degrees until fork tender.
    9 oz red bliss potatoes, diced, 1 tsp olive oil, 1/8 tsp kosher salt, 1/8 tsp ground black pepper
  • Heat second listed olive oil in a large oven-safe skillet over medium. Cook onions and bell peppers until translucent.
    2 tbsp olive oil, 1 cup yellow onion, 1 cup red bell peppers
  • Stir in cumin, paprika, garlic and black pepper. Cook until fragrant. Add the roasted potatoes and chickpeas. Stir in the crushed tomatoes. Reduce heat to low and simmer for 20-30 minutes. Stir in parsley.
    1 tsp ground cumin, 1 tsp ground paprika, 1 Tbsp garlic, 1/4 tsp ground black pepper, 1/2 cup canned chickpeas, 1 1/2 cup canned crushed tomatoes, 1/3 cup parsley
  • To make 4 separate servings, separate the sauce into 4 smaller skillets or baking dishes. If serving from one pan, skip this step.
  • Use the back of a spoon to make wells in the sauce for the eggs. Crack 2 eggs into each small baking dish (or 8 eggs into the large baking dish). Bake in a 375 degree oven until eggs are set but yolks are still runny, about 8-10 minutes.
    8 each whole eggs
  • Cut the pita into 6 pieces, toast lightly if desired, and serve 2 pieces per person to dip in the dish.
    2 each whole wheat pita pockets, 6"

Nutrition

Calories: 400kcal | Carbohydrates: 44g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Sodium: 520mg | Fiber: 8g | Sugar: 11g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Reader Interactions

Leave a Reply