Home - Recipes - Tomato, Leek, and Egg Casserole

Tomato, Leek, and Egg Casserole

So convenient! This dish can be made with ingredients you already have on hand.

Serves 4
Ready in 36 mins
Prep time 10 mins
Cooking time 26 mins
315 calories per serving


> 6 small Yukon Gold potatoes
> 4 eggs
> 2 tbsp canola oil
> 1 leek
> 1 ½ cups roasted red peppers 
> ½ tsp red pepper flakes
> 1 (15 oz) can tomato sauce
> ⅓ cup fresh cilantro leaves
> Bread, for serving


In a large pot of boiling water, cook the eggs for 8 min. Drain and rinse under cold running water until cool enough to handle. Peel and halve lengthwise.
While the eggs cook, cut the potatoes into wedges, lengthwise. Heat the oil in a skillet and sauté the potatoes 9 min. over medium heat, stirring frequently. Clean the leek and cut into rings. Drain the peppers and cut into strips.
Add the leeks, peppers, and red pepper flakes to the skillet and cook for 2 min. Add the tomato sauce and cook for 2 min. on medium high heat. Lower the heat and simmer gently for 3 more min. Season with salt and pepper.
Coarsely chop the cilantro. Place the eggs over the casserole, cut-side up, and garnish with the cilantro. Serve straight from the pan with plenty of crusty bread.

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