Pili Pili Eggs
Spicy, garlicky eggs simmered in a bold chili-tomato sauce, finished with fresh herbs and chili flakes. Perfect for breakfast, brunch, or a light dinner with warm flatbread or toast.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Breakfast, Brunch, Light Dinner
- Method: Sautéing
- Cuisine: East African-Inspired
Ingredients
1 cup cherry tomatoes
3 garlic cloves or ¼ small onion
1 fresh medium hot chili pepper, such as serrano or Fresno
3 tablespoons extra-virgin olive oil
Fine sea salt, to taste
6 large eggs
Fresh cilantro, chili flakes, and warm flatbread or toast, for serving
Instructions
- Place cherry tomatoes, garlic (or onion), and chili pepper in a blender or food processor. Blend into a coarse sauce.
- Heat olive oil in a large skillet over medium heat. Add the blended sauce and season with salt. Cook 6–8 minutes, stirring occasionally, until thickened and slightly caramelized.
- Reduce heat to low. Crack eggs directly into the sauce, spacing slightly apart. Cover and cook until whites are set but yolks remain runny, about 5–7 minutes.
- Remove from heat. Sprinkle with fresh cilantro and chili flakes.
- Serve hot with warm flatbread or toast for dipping.
Notes
Add smoked paprika or cumin to the sauce for extra depth.
Stir in spinach, kale, or bell peppers for more vegetables.
Use red pepper flakes instead of fresh chili if preferred.
Add feta cheese or goat cheese for creaminess.
Replace cherry tomatoes with canned crushed tomatoes for convenience.
Best served fresh; store leftovers in the fridge for up to 1 day and reheat gently.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
Find it online: https://justsosavory.com/pili-pili-eggs/
