Tomato baked eggs

Tomato baked eggs

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(19 ratings)

Cook: 1 hr 1 hour includes 45-50 minutes in the oven

Easy

Serves 4
Eggs over tomato for a change

Nutrition and extra info

  • Nut-free
  • Healthy

Nutrition: per serving

  • kcal204
  • fat16g
  • saturates3g
  • carbs7g
  • sugars0g
  • fibre3g
  • protein9g
  • salt0.27g
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Ingredients

  • 900g ripe vine tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 garlic clove
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 large free range egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped parsley and/or chives
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

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Comments, questions and tips

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TheEightHours's picture
TheEightHours
4th Apr, 2015
Such a simple breakfast recipe to throw together. Improvise with different veg and flavours. https://theeighthours.wordpress.com/2015/04/04/baked-easter-eggs/
skerries
22nd Aug, 2014
Very tasty and easy to do though 10 mins wasn't long enough to cook the eggs to my liking!! Firm whites with runny yolks took a fair bit longer than 10 mins
bobbiepotter
3rd Aug, 2014
5.05
Didn't mess with the recipe other than to do half quantity for breakfast. Fussy eater (child) and " I don't really do tomatoes " (husband) ate the lot! Well worth doing.
bertieboo10
27th Feb, 2013
5.05
I followed the receipe exactly (I didnt add any onion or vegetables as some people have suggested) and it was delicious! It is a very simple dish to prepare but very tasty. I also served it with a garlic and parsley herb butter to spread on the toasted bread before dipping. I would say to get the best tomatoes you can find as this will really make a big difference to the flavour. Also, if you like your eggs runny, check them after 5-6 mins as they didnt look cooked enough but they actually were. I made this for my partner (who 'does not do' vegetarian food) however he thought it was brilliant and said that this would be a staple midweek evening meal for him.
redjovie
10th Jun, 2012
5.05
Brilliant quick and easy recipe and very tasty too. I served with naan bread.
jackalexander
12th Nov, 2011
5.05
This dish works so well because of it's simplicity. Get the best tomatoes you can and serve with some crusty bread. Delicious.
aminat21
28th Jul, 2011
5.05
Easy and tasty! I sliced up a baked potato and added it on top on the tomatoes :)
pushkinpassey
29th Jan, 2011
Delicious and easy! Made it salad with toasted bread.
cocovanilla
20th Sep, 2010
4.05
Very easy to make and tasty. A little bit bland maybe, and mine was a bit watery, but a healthy dish I will make again.
ecclescake31
10th Sep, 2010
Great dish, especially as a snack, i however use lemon tyhme and a little cracked green pepper and sea salt over the tomatos for that extra flavour

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