Baked eggs in spicy tomato sauce

Baked eggs in spicy tomato sauce
  • Serves icon Serves 4
  • Time icon Hands-on time 20-25 min, oven time 4-5 min

Baked eggs aren’t just for brunch. This Mediterranean-style recipe cooks eggs in spicy tomato sauce with courgettes and spinach to make a healthy, one-pot dinner.

Nutrition: per serving

Calories
374kcals
Fat
15.3g (3.2g saturated)
Protein
21.2g
Carbohydrates
35.1g (12.4g sugars)
Fibre
5.8g
Salt
0.9g
Calories
374kcals
Fat
15.3g (3.2g saturated)
Protein
21.2g
Carbohydrates
35.1g (12.4g sugars)
Fibre
5.8g
Salt
0.9g

Ingredients

  • A glug of olive oil
  • 2 sliced red onions
  • 1 sliced courgette
  • 2 crushed garlic cloves
  • 1 tsp chilli flakes
  • A pinch of sugar
  • 2 x 400g tins cherry tomatoes
  • 100g spinach
  • A bunch of chopped fresh basil
  • 6 medium free-range eggs
  • To serve; 4 sourdough bread slices, extra basil leaves and a squeeze of lemon juice

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large ovenproof sauté or frying pan with a lid, then fry the onions and courgette for 10 minutes.
  2. Add the crushed garlic, chilli flakes, sugar and tinned tomatoes. Simmer for 8-10 minutes.
  3. Stir in the spinach and fresh basil to wilt, then taste and season. Make 6 indentations in the tomato sauce using the back of a spoon, then crack in 6 eggs. Cover with a lid and bake in the oven for 4-5 minutes until the egg whites are set and the yolks done to your liking.
  4. Toast the sourdough bread, then serve with the eggs, scattered with extra basil leaves and a squeeze of lemon juice.

delicious. tips

  1. Serve with a dollop of yogurt. Next time add 1 tsp ground cumin when frying the onions and courgettes, for extra flavour.

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