Ingredients
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For the Tomato Sauce:
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1 can (28 oz) whole peeled tomatoes, drained and chopped
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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Pinch of saffron threads (optional)
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (more or less depending on your heat tolerance)
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Salt and freshly ground black pepper to taste
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1 cup water
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1/4 cup chopped fresh parsley or cilantro leaves
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For the Egg Mixture:
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2 large eggs
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1 tablespoon chia seeds
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1/4 teaspoon salt
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Black pepper to taste
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For the Crispy Sage Garnish:
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1 bundle fresh sage leaves
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Extra-virgin olive oil
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Salt
Directions
Subtitle: A Budget-Friendly, Kid-Friendly, Whole Foods Plant-Based Breakfast Recipe
Description: This vibrant, one-pan meal combines flavorful tomato sauce, sweet bell peppers, and onions with nutritious eggs and feta cheese for a delicious vegan breakfast. The crispy sage garnish adds a touch of elegance to this easy and satisfying dish.
Ingredients:
For the Tomato Sauce:
– 1 can (28 oz) whole peeled tomatoes, drained and chopped
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– Pinch of saffron threads (optional)
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (more or less depending on your heat tolerance)
– Salt and freshly ground black pepper to taste
– 1 cup water
– 1/4 cup chopped fresh parsley or cilantro leaves
For the Egg Mixture:
– 2 large eggs
– 1 tablespoon chia seeds
– 1/4 teaspoon salt
– Black pepper to taste
For the Crispy Sage Garnish:
– 1 bundle fresh sage leaves
– Extra-virgin olive oil
– Salt
Instructions:
To Make the Tomato Sauce:
1. Preheat the oven to 400°F.
2. In a blender, combine the chopped tomatoes, onion, garlic, saffron (if using), smoked paprika, cayenne pepper, and 1/2 cup water. Blend until smooth.
3. Pour the mixture into a small baking dish and spread out evenly. Bake for about 15 minutes, stirring occasionally, until the liquid has reduced and thickened slightly.
To Make the Egg Mixture:
4. While the tomato sauce is baking, whisk together the eggs, chia seeds, salt, and pepper in a bowl. Set aside.
To Cook the Eggs:
5. Once the tomato sauce has thickened, reduce the heat to low and crack an egg directly into the center of each individual well. Sprinkle a few drops of water around the edge of the pan if necessary to create steam and cook the whites more evenly.
To Finish the Dish:
6. Cover the pan with a lid or aluminum foil, and let the eggs sit in the sauce for about 5 minutes, or until the whites are set but the yolks remain runny. If you prefer firmer yolks, continue cooking for another minute after removing from the heat.
To Make the Crispy Sage Garnish:
7. Heat a small skillet over medium-high heat. Add a generous drizzle of extra-virgin olive oil and swirl to coat the bottom of the pan.
8. Place the sage leaves in the hot oil and cook for about 15 seconds per side, or until crisp and golden brown. Remove from the heat and transfer to a paper towel-lined plate to drain any excess oil. Season with salt immediately.
Serve and Enjoy!
Difficulty: Easy
Servings: 4
Nutrition Information per Serving (without optional toppings):
Calories: 317kcal | Carbohydrates: 43g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 216mg | Sodium: 408mg | Fiber: 9g | Sugar: 6g
Note: You may also use other types of plant-based milk instead of water if desired.
Steps
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1
Done
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Preheat the oven to 400°F. |
|
2
Done
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In a blender, combine the chopped tomatoes, onion, garlic, saffron (if using), smoked paprika, cayenne pepper, and 1/2 cup water. Blend until smooth. |
|
3
Done
|
Pour the mixture into a small baking dish and spread out evenly. Bake for about 15 minutes, stirring occasionally, until the liquid has reduced and thickened slightly. |
|
4
Done
|
While the tomato sauce is baking, whisk together the eggs, chia seeds, salt, and pepper in a bowl. Set aside. |
|
5
Done
|
Once the tomato sauce has thickened, reduce the heat to low and crack an egg directly into the center of each individual well. Sprinkle a few drops of water around the edge of the pan if necessary to create steam and cook the whites more evenly. |
|
6
Done
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Cover the pan with a lid or aluminum foil, and let the eggs sit in the sauce for about 5 minutes, or until the whites are set but the yolks remain runny. If you prefer firmer yolks, continue cooking for another minute after removing from the heat. |
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7
Done
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Heat a small skillet over medium-high heat. Add a generous drizzle of extra-virgin olive oil and swirl to coat the bottom of the pan. |
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8
Done
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Place the sage leaves in the hot oil and cook for about 15 seconds per side, or until crisp and golden brown. Remove from the heat and transfer to a paper towel-lined plate to drain any excess oil. Season with salt immediately. |
