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A Student’s Cheat à la Pipérade: Fabulous Tomato-Baked Eggs

Fabulous Tomato-Baked Eggs

Abi Browning

Cooking Time: 30 mins.

Serves: 2

This one-pot recipe is ideal for students with no time to spare making traditional Pipérade Basque!

You Will Need:

  • ½ – 1 red onion
  • 2 red peppers
  • 2-3 garlic cloves
  • Thyme (fresh or dried)
  • A can of tomatoes, plump or chopped
  • 4 whole eggs
  • Chili or chili flakes (if you fancy a spicy kick)
  • Cooking oil
  • Cheese to top
  • Bread to dip (crusty French bread, if you want to be “oh so proper”!)
  • A good-sized frying pan (preferably with a lid, as you will need it to steam cook your eggies, egg, eggs. However, if you don’t have a lid, and being the thrifty and snazzy student that you are, it’s perfectly alright if you use a big plate instead. If you don’t have a frying pan at all, then you may just need to borrow one from a kind (read: oblivious) housemate! ;))


  • Fry the chopped onion for 5 minutes before adding chopped peppers and crushed garlic.
  • Toss in the herbs and spices and a little seasoning to taste. Fry for another 5 minutes until soft and sweet.
  • Pour your tomatoes over the top and then turn the heat down to simmer.
  • Make 4 gaps in the mixture with the back of a spoon. (Don’t worry too much if the mixture fills out the gaps a little: you just want space to crack your eggs into the hollows so that they stay intact and in place.)
  • Add your eggs all together, and then sprinkle some cheese and ground pepper over the top. (You can sprinkle chopped chives over, if you like, too.)
  • Cover the pan with your lid (or makeshift plate-lid thingy!) and cook for 4 minutes without lifting, to steam the eggs until they are opaque but wobbly, so that the residue is a gooey yolk that will ooze out all over your tomato-ey sauce.
  • Dive in with breads and spoons and fingers and faces & enjoy!

Tip: This is a great cooked breakfast for a veggie, but if you like a little bacon, fry some pancetta or bacon slices in the pan beforehand. Set this aside while you’re cooking the sauce and eggs, and add at the end to heat through.



All content owned by Abi Browning. 


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