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Baked Eggs with Sweet Capsicum Relish


Serves 2

Gluten Free, Low FODMAP, Dairy free, no garlic, no onion


Our Baked Eggs with Sweet Capsicum Relish is a great Winter brunch recipe, perfect for sharing with family and friends. The bread is a must, to mop up the delicious left-over sweet relish and egg from the pan!



  • 1½ red capsicum, diced
  • 1 cup spring onion (green ends only), chopped
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground smoked paprika
  • ½ tsp chilli flakes
  • 1 tbsp Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ cup Sweet Capsicum Relish
  • 200g (½ tin) canned tomatoes
  • 1 tbsp garlic infused EVOO*
  • 1 cup silverbeet, torn (optional)
  • 6 eggs
  • ¼ cup coriander leaves, chopped
  • 2-4 slices gluten free or sourdough bread, toasted



  1. Preheat the oven to 180°C
  2. Dice the capsicum into 1 cm pieces
  3. Chop the spring onion (green ends only)
  4. Roughly chop the coriander
  5. Roughly chop the silver-beet (5cm pieces)
  6. Spray a large skillet (or fry pan) with EVOO spray. Place the skillet on the stove over medium heat.
  7. Add the capsicum, spring onion, cumin, smoked paprika, chilli, salt and pepper and cook for 2-3 minutes, until the capsicum has softened.
  8. In a small bowl, mix our Sweet Capsicum Relish with the canned tomatoes and garlic infused EVOO. Once mixed,  add the mixture to the pan and mix thoroughly.
  9. Reduce the heat to low and simmer for an additional 2-3 minutes or until the mixture has thickened.
  10. Make six indentations into the mixture and crack an egg into each indentation.
  11. Place the silverbeet around the edges of the skillet/pant.
  12. Bake for 20 minutes or until the egg is cooked to your liking.
  13. Whilst the eggs are baking, toast the bread.
  14. Serve the Baked Eggs with toast and sprinkle fresh coriander.
  15. Enjoy!