Baked eggs and tomatoes

Name: Baked eggs and tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Cuisine: British recipes
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

Published: 28 Mar 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Hands-on time 30 minutes

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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

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.

Recipe from March Unwins supplement 2017 Issue

Nutrition

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

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