EASY: Salsa Roja Baked Eggs

A Stokes recipe by our EASY 'Meal-Making' Sauce Team

  • Serves 2 - 4
  • 30 minutes
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
Food Made Better

What you'll need

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Jar 175g
Case 6x 175g
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From your local shop
  • Free-range eggs (1 or 2 each)
  • Kidney Beans
  • 2 or 3 tomatoes, chopped
  • 1 Red Pepper, sliced
  • 1 Red Onion, sliced
  • Avocado, to garnish
  • Feta cheese, to garnish

This is a Mexican-inspired sauce of sweet and red peppers, juicy sun-ripened tomatoes, jalapeño peppers, and a little red chilli to give a rich sauce, with a gentle heat. Perfect to enjoy with grilled meats, fish, or with sour cream for a great dressing for wraps and sandwiches. Here, we are using it for our take on a Shakshuka Brunch.


  1. Slice a red pepper and red onion, frying them off to soften.
  2. Add the EASY Salsa Roja, fresh tomatoes, kidney beans and simmer.
  3. Crack a couple of eggs each and bake in the oven for a couple of minutes, then serve, garnished with avocado and feta cheese. Enjoy.