Tomato baked eggs

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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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.

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• 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!

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• 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

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation 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

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