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Baked Eggs with Green Chiles and Capers

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 servings
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5 tablespoons extra-virgin olive oil

1 cup small-diced onion (about 1 medium onion) 

1/4 cup capers, drained and rinsed 

2 tablespoons minced fresh oregano

1 tablespoon finely minced garlic

1 green serrano chile, finely sliced 

Grated zest of 1 orange 

One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped 

6 ounces San Marzano tomato puree 

6 large eggs

1 cup 3/4-inch baked croutons

1/2 cup grated Parmigiano-Reggiano


  1. Preheat the oven to 400 degrees F.
  2. In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.
  3. Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.