Easy one-pot eggs

Easy one-pot eggs

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Easy one-pot eggs

Easy one-pot eggs

If you have a hungry crew to feed, you can add more eggs. Just make the ‘pockets’ closer together.


Preparation time: 10 minutes

Cooking time: 50 minutes

Serves: 4


2 tbsp olive oil
1 onion, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 garlic cloves, finely chopped
1 tsp paprika
½ tsp cumin seeds
2 tbsp harissa paste
2 x 400g can chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
4 RSPCA Assured eggs
Salt and pepper to season
Parsley, roughly chopped
Sourdough bread, toasted, to serve


Heat the oil in a large frying pan. Add the onion and cook for 8-10 minutes or until the onions are starting to colour.

Add the peppers and cook until onions and peppers are soft.  

Stir in the garlic, paprika, cumin seeds and harissa paste and cook for a further five minutes.

Add the tomatoes, purée and sugar and add salt and pepper to taste.

Bring to a boil, reduce the heat and simmer for 30 minutes. Make four pockets in the sauce and break in the eggs.

Season them lightly, cover and cook for about seven minutes or until the eggs are just set or cooked to your liking. Sprinkle with parsley and serve with lots of toasted bread.

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