Baked Eggs in Tomato-Pistachio Sauce with Warm Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Eggs baked in a fragrant spiced tomato sauce accented with crunchy pistachios, served alongside warm flatbread for dipping — a colorful, hearty brunch option. This mediterranean-inspired brunch (vegetarian) ready in about 35 minutes combines extra virgin olive oil, onion (finely chopped), garlic cloves (minced) into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 cup onion (finely chopped)
• 3 garlic cloves (minced)
• 1 1/2 cups canned crushed tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 cup shelled pistachios (chopped)
• 2 tbsp fresh parsley (chopped)
• 4 pieces store-bought flatbread or pita

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp extra virgin olive oil in a medium oven-safe skillet over medium heat. Add 1/2 cup finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Pour in 1 1/2 cups canned crushed tomatoes, season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer the sauce for 8-10 minutes until slightly thickened.
4. Step 4: Make 4 small wells in the tomato sauce and carefully crack one large egg into each well.
5. Step 5: Sprinkle 1/4 cup chopped shelled pistachios over the top, then transfer the skillet to the oven and bake for 10-12 minutes until egg whites are set but yolks remain runny.
6. Step 6: Remove from oven, garnish with 2 tbsp chopped fresh parsley. Serve immediately with 4 pieces of warmed flatbread or pita for dipping.