Spicy tomato baked eggs


Spicy tomato baked eggs

Spicy tomato baked eggs
Spicy tomato baked eggs

Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs.


Takes 25 minutes • Serves 2 (easily doubled)

– 1 tbsp olive oil.

– 2 red onions, chopped.

– 1 red chilli, seeded and finely chopped.

– 1 garlic clove, sliced.

– 1 small bunch of fresh coriander, stalks and leaves chopped separately.

– 2 × 400g cans cherry tomatoes.

– 1 tsp caster sugar.

– 4 eggs.

– crusty bread, to serve.


Step 1:
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes and sugar, then bubble for 8–10 minutes until thick.

Step 2:
Using the back of a large spoon, make four dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6–8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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