Skip to main content

Eggs paprika recipe

This simple dish is surprisingly tasty – and very economical too.

Prep: 5 mins
Cook: 20 mins
Serves 4

Nutritional information

Per serving:

  • 874kJ / 209kcal
  • 11g protein
  • 24g carbohydrate, of which 8g sugars
  • 8.5g fat, of which 2g saturates
  • 4g fibre
  • 0.6g salt
Spiced tomato and boiled egg served on toast


  • 4 eggs
  • 4 slices wholemeal bread
  • 2 medium onions, sliced into thin rings
  • 2 teaspoons vegetable oil
  • 4 tomatoes, sliced
  • 3 teaspoons mild paprika, plus extra for sprinkling
  • 1 pinch ground black pepper


  1. Cook the eggs in gently boiling water for 10 to 12 minutes to hard-boil them.

  2. While the eggs are cooking, heat the vegetable oil in a large non-stick frying pan. Add the onions and cook over a medium-low heat, stirring often, until very soft – about 10 minutes. Add a splash of boiling water if necessary to stop them from sticking.

  3. Add the tomatoes and paprika to the onions, and cook for another 5 to 8 minutes. Season with a little black pepper.


    Add the paprika according to taste. Choose smoked paprika if you like, and add a pinch of chilli powder or flakes if you like a little kick.

  4. Shell the eggs and cut each into 4. Toast the bread, then top each slice with a quarter of the tomato mixture and 4 egg quarters. Sprinkle with extra paprika or black pepper, if you like.


    Served over a portion of wholegrain rice, the tomato mixture and eggs make a lovely light vegetarian meal.