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.

Recipe at a glance

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

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

Instructions

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.

Tips

• 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.

Serving ideas

• Serve with warm, crusty bread, pita, or rice to scoop up the tomato sauce.
• Optional garnish: crumbled feta, extra olives, or a squeeze of lemon for brightness.

Storage notes

• Cool quickly: Let the skillet cool for about 30 minutes, then refrigerate leftovers in shallow containers.
• Refrigerate within 2 hours: For best quality and food safety, store promptly and keep refrigerated up to 3–4 days.
• Reheat thoroughly: Rewarm in a skillet over medium heat until hot and steamy throughout (eggs should be heated fully).

Egg safety cue: U.S. guidance emphasizes cooking egg dishes until they reach a safe temperature. USDA FSIS advises a minimum 160°F for foods containing eggs. If you’re unsure, use a thermometer—especially if you prefer firmer yolks or if your skillet runs cooler than expected.

Sources

• FoodSafety.gov — Salmonella and Eggs
• USDA FSIS — Safe internal temperature for food made with eggs
• FDA — Safe Food Handling