Baked eggs and tomatoes
Onions, tomatoes chillis and garlic are cooked before topping with eggs and golden breadcrumbs; the perfect recipe for a lazy brunch or a summery breakfast for two.
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Ingredients
- 2 tbsp Olive oil
- 1 onion, chopped
- 2 red chillis, finely chopped
- 300g chopped tomatoes
- A handful of cherry tomatoes
- 1 tsp red wine vinegar
- A pinch of sugar
- 2 free-range eggs
- 1 tbsp panko breadcrumbs
To serve
- Fresh coriander, to serve
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Method
- Heat the oven to 190°C/170°C fan/gas 5. Heat 2 tbsp olive oil in an ovenproof frying pan and fry the onion until softened.
- Add the red chillies and garlic, then cook for 1 minute.
- Add the tomatoes, then cook for 15-20 minutes. Season with the red wine vinegar, salt, pepper and a pinch of sugar.
- Make 2 wells, crack in the eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs. Scatter with a few fresh coriander leaves and serve.
Nutrition
- 268 Calories
- 17.1 (3.2g saturated) Fat
- 10.6g protein Protein
- 16.2g (9.8g sugars) Carbs
- 3.4g Fibre
- 0.3g Salt
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