Tomato-baked eggs with soured cream

Tomato-baked eggs with soured cream
  • Serves icon Serves 4
  • Time icon Hands-on time 45 minutes

Baked eggs are easy to make and a guaranteed crowd pleaser. This vegetarian recipe uses mainly storecupboard ingredients making it a cheap way to feed the whole family.

We’ve got plenty more baked egg recipes, take a look here.

Nutrition: per serving

Calories
168kcals
Fat
12.6g (2.6g saturated)
Protein
9.3g
Carbohydrates
5.6g (4.6g sugars)
Fibre
1.5g
Salt
0.4g
Calories
168kcals
Fat
12.6g (2.6g saturated)
Protein
9.3g
Carbohydrates
5.6g (4.6g sugars)
Fibre
1.5g
Salt
0.4g

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp hot paprika
  • ½ tsp sweet smoked paprika
  • ½ tsp ground coriander
  • 1 tsp chilli flakes
  • 400g tin chopped tomatoes
  • 400g tin whole cherry tomatoes
  • Splash of sherry vinegar
  • Pinch of sugar
  • 4 medium free-range eggs
  • Finely chopped fresh flatleaf parsley and soured cream to serve

Method

  1. Heat the oil in a large non-stick pan over a medium heat and fry the onion for 10 minutes. Stir in the garlic and spices, then fry for a further couple of minutes.
  2. Stir in all the tomatoes, the vinegar and sugar. Season. Simmer for 10-15 minutes until the sauce is thick. If it gets too thick, add a splash of water.
  3. Make 4 hollows in the tomato sauce. Crack an egg into each, then use a fork to stir the white into the sauce a little. Cover with a lid and cook gently for 4-6 minutes until the whites are just set. Serve scattered with parsley and dollops of soured cream.

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