Maghreb Baked Eggs with Tomatoes and Peppers

Recipe by Owner & Chef Michael Kessler

photography by Rachelle Hacmac



4 oz extra virgin olive oil

1 Spanish onion, julienned

4 large cloves garlic, minced

1 tbsp Spanish sweet paprika

1 tsp Spanish hot paprika (substitute cayenne if you can’t find it)

2 bay leaves

1 tbsp granulated sugar

1 pint tomato, either canned plum or fresh peeled

1 pint roasted red pepper, peeled and julienned

1 cup roasted green pepper, peeled and julienned

Salt and ground black pepper, to taste

To serve


Sea salt

Parsley or fine herbs (optional)

The nicest olive oil you can get your hands on

Bread, we grill ours, but whatever way you like it


1. Heat oil on medium in a medium sized, heavy bottomed saucepan. Add onion, season with salt, and sweat until translucent, stirring occasionally, around ten minutes or so.

2. Add sugar, garlic, both paprikas, and bay leaves. Simmer for a couple minutes.

3. Add tomatoes and roasted peppers, season with salt and pepper, bring to a simmer, then reduce heat to low. Continue to simmer until the tomatoes break down, stirring occasionally. Be careful not to burn the tomatoes.

To Finish

1. Preheat oven to 400 degrees Fahrenheit.

2. Fill a shallow baking dish halfway with the tomato mixture. (We use a 6" round cazuela) Make a small well for each egg you are using and crack an egg into them. Season with salt and pepper.

3. Bake until eggs have set., approximately 8-12 minutes.

4. Finish with sea salt, olive oil, and herbs (if using) Serve on a lined plate with grilled bread.


Reservations: 4055 Mercantile Dr., Suite 180, Lake Oswego, OR 97035, phone 503.305.5298. Open 7 days a week for Dinner starting at 5:00pm; Thursday, Friday, Saturday & Sunday for Brunch 9:00am - 2:00pm,