Baked eggs and tomatoes

Baked eggs and tomatoes
  • 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
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

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.

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