Eggs Baked in Spicy Tomato-Mushroom Sauce


  • 3 tablespoons olive oil
  • 1/2 yellow onion, small dice
  • 6 ounces mushrooms, quartered
  • 3 red or green chiles, halved and sliced (seeds removed if you want it less spicy)
  • 2 garlic cloves, chopped
  • 2 pounds tomatoes, chopped
  • 4 large eggs
  • thinly sliced scallions, for garnish


  1. Heat oven to 425°F and arrange rack in the upper third of your oven.
  2. Heat olive oil in a large non-stick, oven-safe frying pan over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
  3. Reduce heat to medium, add chiles and garlic and cook 1 minute more. Add tomatoes and season generously with salt and black pepper. Bring to a heavy simmer and cook until tomatoes have broken down and sauce has thickened, about 20 minutes.
  4. Remove from heat and taste sauce, adding more salt and pepper if necessary. Make 4 wells in the tomato sauce and crack 1 egg into each well. Transfer pan to the top of the oven and bake until eggs are the desired doneness; about 5 minutes for soft set, or longer if you want the yolks more done. Sprinkle with scallions and serve over steamed brown rice, whole wheat couscous, or toast.