Baked Eggs Picadillo Style

Baked Eggs Picadillo Style

I hope everyone had a wonderful July 4th! Over the holiday weekend, I made breakfast for us.  Our normal weekend breakfast usually consists of scrambled eggs, hash browns and Vermont maple sausages.  I know, we’re boring! Well, boring no more.

Today’s recipe is inspired from a meal I had a couple of months ago at a pub that Chris and I had brunch at.  They had an item called Lamb Ragu with Poached Eggs, which I ordered and it tasted delicious.  So I decided to use that idea to make it at home.  I took my Beef Empanadas with Olives and Raisins filling and added tomato sauce to it.  It was scrumptious! So if you’re trying to cure the breakfast blues, give this dish a try.  Have a great weekend!

Baked Eggs Picadillo Style

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  • 1/2 pound of ground beef
  • olive oil for cooking
  • 1 small onion, chopped
  • 2 small cloves of garlic, finely chopped
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of chili powder
  • 1/8 teaspoon of dried oregano
  • salt and pepper
  • 1 tablespoon of tomato paste
  • 3 pimiento-stuffed green olives, sliced
  • 4 tablespoons of raisins (I used golden raisins)
  • 1/4 cup of dry sherry
  • 1 1/2 cups of your favorite tomato sauce or crushed tomatoes
  • 4 eggs
  • fresh Italian parsley, finely chopped

Baked Eggs Picadillo Style


In a large skillet over medium high heat add a little bit of olive oil and ground beef.  Crumble and brown meat.  Once cooked, use a slotted spoon to transfer meat into a bowl.  Set aside.  Remove any grease left in the skillet.

Preheat the oven to 350 degrees F.

Drizzle in olive oil and add onions and garlic.  Cook until onions soften then add ground cumin, chili powder, and dried oregano.  Season with salt and pepper.  Then add cooked meat back into the pot, along with tomato paste, olives and raisins.  Stir to combine.  Pour the sherry and simmer until the liquid has nearly evaporated, about 2-3 minutes.  Then stir in tomato sauce.  Let the sauce simmer for 15-20 minutes.  Remove from heat and taste the sauce.  Season with salt and pepper, if necessary.

Make 4 wells in the tomato sauce.  Crack 1 egg into each well.  Transfer skillet into the oven and bake for 15-18 minutes or until desired doneness.  Sprinkle with chopped parsley and serve with crusty bread or a side salad.

Baked Eggs Picadillo Style


67 thoughts on “Baked Eggs Picadillo Style

  1. This looks fabulous. And I love the pics. They look fantastic! Pinning and sharing this on social media! Have a great weekend!

  2. What a great breakfast, this looks incredibly amazing Anne! This is definitely no boring breakfast, love how colorful the sauce looks too – pinned! Have a great weekend Anne 🙂

  3. Hi Anne – I like making eggs in tomato sauce but never thought to fix it up with some meat and all that good stuff. What a great idea and great for any meal of the day! Thanks for the inspiration. Your kitchen is one tasty one!

  4. Just popped over from Reeni’s Broccoli Cheddar Soup which I planned on pinning from your board. However, it looks like I may just need to add these Baked Eggs too, they look delicious!

    Thanks for sharing, Anne. Off to find you on Pinterest!

  5. Great photo! I make a Moroccan dish that uses poached eggs in tomato sauce, but has totally different flavors. This looks so excellent! I really need to try this – it looks wonderful. Thanks so much.

  6. So cool that you recreated a dish at home that you had at a restaurant! Looks absolutely delicious! My husband loves breakfast food and would want this ASAP if he saw it 🙂

  7. This is a fantastic breakfast, Anne. It reminds me of Eggs in Purgatory, another baked eggs in tomatoes dish. WIth its Spanish flavors, your version would be a very nice change. And, yes, bring on the crusty bread!

  8. Anne – this recipe has my name all over it. I love baked eggs for breakfast or dinner, and these look so unique. Armed with some crusty bread, I could dive right into that pan!

  9. Pingback: Cheese Baked Egg on Hash Browns | jittery cook

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