Spicy Baked Eggs

Grab a knife, fork, and even a spoon and devour this low-carb brekkie straight out of the pan—yum!

Prep Time
5 mins
Cook Time
15 mins
1 Serve
Keto Spicy Baked Eggs


Step 1

Heat the oven to 180°


Step 2

In an oven-safe frying pan or skillet, heat one tablespoon of olive oil over a medium heat.


Step 3

Once evenly heated, add the onion (approx. ½ small onion) and garlic and sauté for two minutes. Add the chorizo and capsicum (approx. ¼ medium fruit), then cook for another 2-3 minutes or until the capsicum is soft and the onion translucent.


Step 4

Pour in the canned tomatoes. Season with sea salt, black pepper and paprika; then stir through.


Step 5

Bring to the boil, then reduce to a simmer for 4-5 minutes. Stir through the spinach (approx. 1 cup shredded) for a minute before removing from the heat, so it’s just wilted.


Step 6

Remove from the stove and use a wooden spoon or spatula to create two indents. Gently crack the eggs into them and transfer the entire dish to the oven. Cook for 10-12 minutes, or until eggs are done to your liking.


Step 7

Serve with a big dollop of sour cream and the fresh herbs.


  • 20mL extra virgin olive oil
  • 50g brown onion, diced
  • 1 clove garlic, crushed
  • 35g dry chorizo, chopped
  • 80g capsicum, thinly sliced
  • 100g canned tomatoes, drained and chopped
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch smoked paprika
  • 45g baby spinach, shredded
  • 2 extra-large eggs
  • 40g sour cream
  • 1 handful flat-leaf parsley leaves
  • 1 handful chives, chopped

Per serve:

Energy: 619kcal. (2589kJ)

Fat: 73% (51g)

Protein: 18% (27g)

Carbohydrate: 9% (11g net carbs)

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