Tomato baked eggs

Recipe uploaded by

Mary Cadogan

8 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
2. Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
3. Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Per serving

204 kcalories, protein 9g, carbohydrate 7g, fat 16 g, saturated fat 3g, fibre 3g, salt 0.27 g

Latest comments and suggestions

• Jules

  23 May 2008

  Jules rated and commented on this recipe

  

  So easy to make and really tasty, already had this dish a few times.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gill.g

  18 July 2008

  gill.g rated and commented on this recipe

  

  I enjoyed this dish very much. I decided to add mushrooms which worked well - next time I shall put in some red onion too to see how that works. A very easy recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tinkle

  19 July 2008

  tinkle rated and commented on this recipe

  

  Did as gill.g suggested and it was a very tasty dish will make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laura

  09 January 2009

  laura rated and commented on this recipe

  

  A tasty way to eat more tomatoes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annemiek

  06 April 2009

  annemiek rated and commented on this recipe

  

  Great recipe. Served with chunks of bread and baked camembert with honey and thyme. My family since then asked me a number of times to make this again. Thank you Mary Codogan!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vhoracek

  25 May 2009

  vhoracek rated and commented on this recipe

  

  Very tasty! I served it with some grated feta cheese over the tomatoes, it melts nicely and there's no need to add salt.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flowjoe

  02 July 2009

  flowjoe rated and commented on this recipe

  

  Had this for my brekkie with some nice bread and sausages on the side. Sweet

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Theresa

  09 September 2009

  Theresa rated and commented on this recipe

  

  I have scaled this down and made it just for myself many times - I love it - so easy and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1853/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 900g ripe vine tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 4 large free range eggs
• 2 tbsp chopped parsley and/or chives

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr

Super healthy, Nut-free

Ingredients

• 900g ripe vine tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 4 large free range eggs
• 2 tbsp chopped parsley and/or chives

Per serving

204 kcalories, protein 9g, carbohydrate 7g, fat 16 g, saturated fat 3g, fibre 3g, salt 0.27 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk