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Smoky Shrimp Diablo with Baked Eggs

Smoky Shrimp Diablo {with Baked Eggs}.

We’re dabbling with some new recipes.  Full of flavor and of course fresh herbs.  I ran across a recipe for Baked Eggs in Smoky Tomato Sauce…which became the base for this fabulous recipe.

Smoky Shrimp Diablo with Baked Eggs

Those of you who visit Lemony Thyme on occasion may have picked up on my addiction for baked eggs.  They are just so fun to me.  This recipe uses wonderful ingredients like smoked paprika, a little cayenne and sriracha for heat, fresh thyme, diced tomatoes and onion, white beans, and of course the stars of the show shrimp and eggs.

Smoky Shrimp Diablo with Baked Eggs

The onion is sauteed until tender and then the flavors begin to build, layer by layer, until the sauce is completed.  Once finished, it’s divided into individual baking dishes where an egg is cracked into the sauce.  The little pots of love are baked until the egg whites are set, about 15 – 20 minutes.  A final sprinkle of feta cheese and fresh parsley complete this dish. 

Smoky Shrimp Diablo with Baked Eggs

Be prepared for flavor wow.  Where there’s smoke there’s fire.  While you control the temperature and how devilish you want to make this dish, the smoky paprika will stay with you.  Several days later I can look at these pictures and still taste this beautiful Smoky Shrimp Diablo with Baked Eggs in my mind.

Smoky Shrimp Diablo with Baked Eggs

Smoky Shrimp Diablo {with Baked Eggs}

inspired by Weight Watchers
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Brunch
Servings 2
Calories 249 kcal


  • 1 tsp. olive oil
  • 1 small red onion fine diced
  • 1 garlic clove minced
  • 1 tsp. fresh thyme chopped
  • 3/4 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • 1 14-1/2 oz. can diced tomatoes (no salt added)
  • 1 tsp. sriracha hot sauce
  • 1 cup canned white beans rinsed and drained
  • 3 oz. about 12 medium frozen shrimp, thawed
  • 2 eggs
  • 1 Tbl. reduced-fat feta cheese crumbled
  • 1 Tbl. fresh flat leaf parsley chopped


  • Preheat oven to 350 degrees.
  • Heat olive oil in a medium skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic, thyme, paprika, and cayenne and stir until fragrant about 30 seconds. Add in canned tomatoes and sriracha sauce; bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Adjust seasoning. Stir in beans and shrimp, then divide into 2 (2 cup capacity) baking dishes or 1 quart sized baking dish.
  • Make a slight well in the center of each dish and crack an egg into each. Bake until whites are set about 18 – 20 minutes. Sprinkle with feta cheese and parsley.


Per Serving (1/2 tomato mixture and 1 egg) = 6 WW Pts+

And now for their glamour shot…

Smoky Shrimp Diablo with Baked Eggs