Course: Breakfast
Product Category: Baguettes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Print Recipe


  • 1 Tribeca Oven French Baguette
  • 2 Tbsp. Olive Oil
  • 1 Onion diced
  • 1 Red Bell Pepper diced
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • 1 tsp. Crushed Red Pepper Flakes
  • 1 1/2 tsp. Ground Cumin
  • 2 tsp. Smoked Paprika
  • 1 28 oz. can Crushed Tomatoes
  • 4 Eggs
  • Cilantro for garnish


  • Preheat the oven to 350°F. Slice the Tribeca Oven French Baguette on a bias. Place the slices on a baking sheet and into the oven for 5-10 minutes, until toasted to your liking.
  • Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, salt, and pepper. Cook 4-6 minutes until the onion is translucent.
  • Add the optional red pepper flakes, cumin, and smoked paprika. Stir to combine. Add in the crushed tomatoes. Simmer for 8-12 minutes, until the sauce has thickened.
  • Create 4 wells in the tomato sauce. Crack each egg into a well. Cover and cook for 5-7 minutes, until the eggs are done to your liking.
  • Sprinkle with the chopped cilantro. Serve warm with the toasted baguette.

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