Eggs in Tomato Pepper Sauce with Olives & Bell Peppers (One-Pan Skillet)

When you want dinner that feels hearty but doesn’t require a stack of dishes, this one-pan skillet is the answer. Bell peppers and aromatics simmer in a punchy tomato-pepper sauce, then the eggs cook right in the sauce. Top it with olives and parsley for a briny finish that’s perfect for scooping with crusty bread.

Colorful vegetable and egg dish garnished with olives in a pan.

4 servings per full batch · 35 minutes

https://cyrusramsey.com/eggs-in-tomato-pepper-sauce-with-olives-bell-peppers-one-pan-skillet/

Ingredients

  • 2 large bell peppers (red or yellow), thinly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 to 1/2 teaspoon red pepper flakes (optional, to taste)
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh parsley, plus more for topping
  • 8 large eggs
  • 1/2 cup sliced or chopped olives (green or kalamata), drained
  • Black pepper, to taste
  • Optional: 1/4 cup crumbled feta for serving

Method

Recipe by Heather Schiefelbein.

  1. Sauté the peppers and aromatics: In a large skillet (12-inch works well) over medium heat, warm the olive oil. Add onion and bell peppers; cook 6–8 minutes, stirring occasionally, until softened.
  2. Build the flavor: Stir in garlic, cumin, smoked paprika, salt, and red pepper flakes (if using). Cook 30 seconds, just until fragrant.
  3. Simmer the tomato-pepper sauce: Add crushed tomatoes and tomato paste. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until thickened and bubbling around the edges. Taste and adjust salt and pepper.
  4. Make wells: Use a spoon to create 8 small “wells” in the sauce (spaced evenly). This helps the eggs stay nestled as they cook.
  5. Cook the eggs in the sauce: Crack an egg into a small bowl first, then slide it into a well. Repeat with remaining eggs.
  6. Cover and set the whites: Reduce heat to medium-low. Cover and cook 4–7 minutes, until the egg whites are set. For jammy yolks , aim for a shorter time; for firmer yolks , cook 1–2 minutes longer. Texture cue: the whites should look fully opaque, while the yolks should still jiggle slightly (jammy) or be mostly thick (firmer).
  7. Finish: Uncover and sprinkle with olives. Top with chopped parsley. Serve hot with bread for scooping.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

For food safety, cook eggs until the whites and yolks are firm. Use pasteurized eggs if deliberately serving a softer center; people at higher risk should choose fully cooked eggs.

Control yolk doneness: If you like jammy yolks, keep the simmer gentle and start checking early. If you want firmer yolks, cook a bit longer with the lid on. Prefer extra sauce? Use a slightly wider skillet so the sauce bubbles efficiently and doesn’t thicken too fast. Heat level: Red pepper flakes can stay mild for kids or increase the kick for adults. One variation: Swap some of the bell pepper for zucchini or mushrooms—sauté until moisture cooks off so the sauce stays thick.