This is one of my favourite breakfasts to make – it’s healthy, packed with flavour, and is a great way to use up any extra items in the fridge.
In this recipe, I added peppers, spinach, olives, and capers so it had more of a puttanesca vibe, and I topped it with fresh basil, cracked pepper, and some red pepper flakes.
You can add any veggies to your tomato sauce to give it more depth. I also sometimes like adding zucchini or cremini mushrooms.
- 2 cups tomato sauce (can be store bought from a jar, or make this easy recipe here)
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1/4 cup black or green olives, sliced
- 2 tbsp capers, crushed
- 1/2 cup spinach, loosely chopped
- 4 eggs
- fresh basil to garnish
- Pre-heat oven to 375 degrees Fahrenheit. Over medium heat on stove, sauté onions and red pepper in an oven safe dish. Once onions are translucent, pour tomato sauce on top, and heat through.
- Add olives, capers, and spinach and stir through until spinach is all wilted.
- Make little wells with a spoon and crack eggs in. Transfer dish to oven. Bake for about 9-12 mins, depending on how deep the baking dish is and whether you want your yolks runny or jammy. The egg tends to look jiggly, even if it is cooked. Add some fresh basil on top and serve with toasted and buttered sourdough. Enjoy!