Eggs with tomatoes, red peppers & bacon

Ingredients

• ½ teaspoon (2.5 ml)cumin seeds
• 1.5–3.5 oz (43–99 g)bacon or pancetta, chopped
• 1onion
• ⅓ cup (80 ml), plus a little more for drizzlingolive oil
• 2red peppers (or 1 red and 1 green or yellow pepper)
• 2 teaspoons (10 ml)brown sugar
• 1 teaspoon (5 ml)paprika
• 2bay leaves
• 1 tablespoon (15 ml), plus more for sprinkling at the endchopped fresh parsley
• 1 can (14 oz / 400 g)tomatoes
• to tastesalt and pepper
• 4–6eggs

Instructions

1. 1

   Toast the cumin

   Choose a large frying pan with a lid. Dry-roast the cumin seeds for a couple of minutes to release their flavour.

2. 2

   Fry bacon

   Add the olive oil and bacon or pancetta, and fry for a few more minutes.

3. 3

   Cook the vegetables

   Add the onion and cook for a couple of minutes. Stir in the peppers, paprika, bay leaves, parsley and brown sugar, then cook a little longer to bring out the colour.

4. 4

   Simmer the sauce

   Add the tinned tomatoes. Half-fill the empty tin with water, swirl it around and pour the water into the pan. Bring the mixture to the boil, then lower the heat and simmer for about 20 minutes. Add a little more water if it becomes too dry; the sauce should have the consistency of pasta sauce.

5. 5

   Cook the eggs

   Season the sauce with salt and pepper to taste, then crack in 4–6 eggs. Cover the pan and cook for 10–12 minutes, until the eggs are set to your liking.

6. 6

   Garnish and serve

   Drizzle with a little more olive oil and sprinkle over the reserved parsley. Serve immediately, with pitta, flatbread or another kind of bread if you like.

What are eggs with tomatoes and peppers?

This is a shakshuka-inspired dish: eggs cooked in a seasoned tomato and pepper sauce. Shakshuka is associated with North African and Middle Eastern cooking, and this version adds bacon or pancetta for a savoury, smoky note.

The eggs cook in the same pan as the sauce, so the meal comes together without a separate pot. Paprika, cumin and bay leaves season the vegetables while they simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 7g protein, 12g carbs, 22g fat.

The tomatoes, peppers, onion and brown sugar contribute most of the carbohydrates, while olive oil and bacon or pancetta provide much of the fat. Eggs and bacon or pancetta contribute protein. Serve with a generous helping of vegetables or a modest portion of bread to round out the plate.

Build flavour in the pan

Cumin seeds: dry-roasting them briefly before adding the other ingredients helps bring out their flavour. Keep them moving and take care not to let them scorch.

Bacon and onion: frying these after the cumin gives the sauce a savoury base. The bacon or pancetta quantity is flexible, so use the amount that suits your taste.

Choose and prepare the peppers

Pepper choice: two red peppers give the sauce a sweet, mellow flavour, while swapping one for a green or yellow pepper changes the flavour slightly without changing the method.

Cut the peppers and onion into pieces that will soften during cooking. The recipe does not specify a particular cut, so aim for pieces that are easy to eat with the eggs and sauce.

Get the sauce consistency right

Water from the tin: adding half a tin of water helps loosen the tomatoes and makes sure you use the tomato juices left inside. Simmer the sauce for about 20 minutes to bring the ingredients together.

Texture cue: the sauce should be similar in thickness to pasta sauce. If it starts to dry out before the simmer is complete, add a little more water.

Set the eggs to your liking

Egg timing: cover the pan and cook for 10–12 minutes, checking towards the end. The recipe’s author found that 12 minutes made the eggs firmer than preferred, so start checking earlier if you want runnier yolks.

A lid helps the eggs cook in the covered pan. Once they reach your preferred doneness, take the pan off the heat and serve straight away.

Serve it straight from the pan

Bread: pitta or flatbread is suggested for scooping up the tomato sauce, but another kind of bread works too. Bring the pan to the table if you like, taking care with its hot handle.

Finish: a drizzle of olive oil and a scattering of fresh parsley go on just before serving. The recipe is designed to be eaten immediately while the eggs are freshly cooked.

Recipe notes & tips

• Use a frying pan with a lid so the eggs can cook covered.
• Watch the cumin closely as it toasts, so it does not scorch.
• Add water a little at a time if the sauce becomes too thick while simmering.
• Begin checking the eggs before the end of the 10–12-minute cooking time if you prefer runny yolks.
• Keep some parsley aside for the finishing sprinkle.

Variations

• Change the peppers: Use one red pepper and one green or yellow pepper instead of two red ones.
• Choose pancetta: Swap the bacon for chopped pancetta as listed in the recipe.
• Adjust the eggs: Use four eggs for fewer portions of egg or six for more.
• Add bread: Serve with pitta, flatbread or another bread for scooping up the sauce.

Common mistakes to avoid

• Scorching the cumin: Toast it over dry heat for only a couple of minutes and keep an eye on it.
• Letting the sauce dry out: Check it as it simmers and add a little water if needed.
• Skipping the lid: Cover the pan while the eggs cook so they can set in the sauce.
• Overcooking the eggs: Check them before 12 minutes if you want softer yolks.
• Serving late: Bring the dish to the table as soon as the eggs are cooked.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pan until hot; the eggs will continue to firm up, so reheated yolks may not remain runny.

Frequently asked questions