Dutch Eggs
Transform your breakfast routine with the vibrant, flavor-packed Dutch Eggs! This one-skillet dish combines a rich, smoky tomato sauce simmered with onions, garlic, red bell peppers, and cherry tomatoes, all infused with the warm spices of smoked paprika, cumin, and oregano. Delicately poached eggs nestle into the sauce, their silky yolks perfect for dipping with crisp slices of crusty bread. Ready in just 35 minutes, this hearty recipe is ideal for brunch or an easy weeknight dinner. Finished with a sprinkling of fresh parsley, Dutch Eggs deliver a wholesome, Mediterranean-inspired meal that's as visually stunning as it is delicious. Add this quick, comforting dish to your repertoire today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 14 ounces canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
- 4 slices crusty bread (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and cook for another 4-5 minutes until softened.
Mix in the halved cherry tomatoes and cook for 2-3 minutes until they begin to break down.
Pour in the canned crushed tomatoes and stir to combine.
Season the sauce with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Using a spoon, make small wells in the sauce and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny. Cook longer if you prefer firmer yolks.
Remove the skillet from the heat and garnish with chopped fresh parsley.
Serve immediately with slices of crusty bread for dipping.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
