Baked Eggs with Tomatoes Peperonata

Baked Eggs with Tomatoes Peperonata

by Silvia Colloca

Made with Whole peeled tomatoes

Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Easy

2-4 people


  • 1 cup Mutti® Peeled Tomatoes (Pelati) (crushed)
  • 3 tbsp extra virgin olive oil
  • 4 golden shallots (thinly sliced)
  • 2 cloves garlic skin on ( bashed with the back of a knife)
  • 5 capsicums seeds and membrane removed, cut into strips (red, yellow or green)
  • 3 tbsp white balsamic vinegar
  • 1 tbsp - 1+1/2 caster sugar (to taste)
  • salt flakes
  • 4 eggs
  • leaves Basil to serve
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Baked Eggs with Tomatoes Peperonata: Method

  1. Heat the olive oil in a large heavy-based frying pan over medium heat and cook the shallots and garlic for 2–3 minutes, or until the shallots have softened and the garlic smells fragrant. Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1–2 minutes, then pour in the crushed Mutti® Peeled Tomatoes (Pelati). Reduce the heat to low, cover with a lid and leave to stew gently for 20–25 minutes.
  2. Remove the lid and increase the heat to medium–high. Taste for salt and adjust accordingly. Crack the eggs into the pan and then cook for 3-4 minutes. Turn off the heat, top with basil leaves.
  3. Serve baked eggs with peperonata.

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Also made with: Whole peeled tomatoes

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