Chilli Baked Eggs
Lee Kum Kee

Chilli Baked Eggs

Serves 2
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This recipe can be enjoyed for breakfast, lunch or dinner! It’s high in protein and contains a wide range of antioxidants to help remove free radicals which are produced naturally throughout exercise. The spices are also rich in natural plant chemicals to help nourish the gut and the immune system. - by Jenna Hope (RNutr)


1 Tbsp Olive oil
1 Large white onion
Red pepper
2    Tsp Ground paprika
2 Tsp Ground cumin
1 Tsp Ground smoked paprika
Sprinkle of chilli flakes
1x400g Tin chopped tomatoes
Generous sprinkling of salt and pepper
4 Eggs
½ Avocado
Fresh coriander for serving (optional)


1 Heat the olive oil in a pan and finely slice the onion and pepper.
2 Next add the onion and pepper to the pan with the mushroom seasoning powder, paprika, cumin, smoked paprika chilli flakes, salt and pepper and sauté for 2-3 minutes.
3 Once the onions and peppers have softened add the chopped tomatoes and leave to simmer over a low to medium heat for 20-30 minutes to allow the flavours to develop.
4 Make four wells in the sauce and carefully crack the eggs into the wells. Cover the pan with a lid and leave to cook for 8-10 minutes.
5 Slice up the avocado to serve and sprinkle the coriander over the baked eggs.
6 Finish off with a drizzle of Chiu Chow Chilli Oil and enjoy!


1 If you prefer your eggs hard you may need to leave them for a little longer. You can get creative by adding in different vegetables such as spinach, aubergine or courgette too (depending on what you have in the fridge).
2 Serve with more Chiu Chow Chilli Oil if you prefer spicier!
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