Baked eggs and tomatoes

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.

Baked eggs and tomatoes

Got time for something that takes a little to cook but really packs a punch? Try our shakshuka recipe.

 

  • Serves icon Serves 2
  • Time icon Hands-on time 30 minutes

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.

Got time for something that takes a little to cook but really packs a punch? Try our shakshuka recipe.

 

Nutrition: per serving

Calories
268
Fat
17.1 (3.2g saturated)
Protein
10.6g protein
Carbohydrates
16.2g (9.8g sugars)
Fibre
3.4g
Salt
0.3g

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

  1. 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.
  2. Add the red chillies and garlic, then cook for 1 minute.
  3. Add the tomatoes, then cook for 15-20 minutes. Season with the red wine vinegar, salt, pepper and a pinch of sugar.
  4. 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

Calories
268
Fat
17.1 (3.2g saturated)
Protein
10.6g protein
Carbohydrates
16.2g (9.8g sugars)
Fibre
3.4g
Salt
0.3g

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