Spicy tomato baked eggs

Spicy tomato baked eggs

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • The sauce can be frozen for one month
  • Vegetarian
  • Nut-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
340
protein
21g
carbs
21g
fat
20g
saturates
5g
fibre
0g
sugar
17g
salt
1.25g

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
  2. Using the back of a large spoon, make 4 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 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mitchity40's picture

I added some bacon for the meat eaters and some peas for added colour and served with crusty bread. Delicious easy quick!

Strawberrysquash0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a great meal to start the week off. I used 2 x tinned tomatoes (although this left the dish a little runny) and basil instead of coriander. I added halved cherry tomatoes, red peppers, black olives, mushrooms and green beans to bulk it out a bit. I cooked it on the hob but after adding the eggs I transferred the ingedients into an oven proof dish and baked in the oven for 20 minutes until the eggs were cooked. I served with potato wedges. It was delicious and very much recommended. :-)

kupoqueen's picture

Very yummy recipe. I did find it a tiny bit lacking though, so added courgette, chorizo, red peppers and some paprika and that turned out great for me

kiribeee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just made this, I'm not a big egg fan but even I enjoyed it. Very yummy and quick but if you don't like super runny eggs cook it for a bit longer. Very nice though, got some leftover in the fridge for tomorrow. :)

cooksa's picture

Yum! That was absolutely delish :)
Its best when made only with fresh veggies, and leaving the tin ingredients out.

tomn22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had it for breakfast on a lazy Sunday, absolutely lovely. Hopefully will get the chance to scale it up one day

dipalipatankar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummmmm! I made enough for 2 servings meaning to take the second for lunch. Succumbed to the cravings of my tongue and finished most of it for dinner.

Definitely recommended.

eleanor73's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very tasty. Used basil instead of coriander and really enjoyed it.

corsajsg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful

funkymonkey88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this dish, served with fish and veg beautiful. Also creates a lovely thick spicy tomato soup if blended down.

qingster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple and delicious Good on a student's budget.

amyeve's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely with a bit of bread for Dinner. I added a little pancetta that was needing to be used too. Would definitely make again!

katiemurphy01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was gorgeous. I used basil, rosemary and pesto as I'm not a big coriander fan. Delicious with crusty bread and salad.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was making this for supper so wanted to bulk it out a bit so added red peppers and chorizo and used ordinary tinned tomatoes instead of cherry. The eggs took far longer to cook than stated though and in the end I ended up bunging the whole lot under the grill. Would do again, but would put the pot in the oven once I added the eggs.

susannahgrammar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and so delicious. I used normal tinned whole tomatoes and rosemary instead fo coriander, because that is what I had. A new family favourite.

monkeykiddo's picture

Delicious. I added some red lentils to stock it up a bit for a tasty brunch and some fresh rosemary to the garlic and onions to make it a bit more fragrant. My husband and I just ate it with some crusty brown bread. Yum! Perfect Autumn brunch!

Dukie's picture

I will definately make this again.

grymishful's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a delicious, quick and very light meal.

I did not have any tinned cherry tomatoes so I just used regular chopped ones. I added fresh basil and dried rosemary to the suace, and served it with plain cous cous. Absolutely lovely.

bekchops's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One of my favourites, we found this dish in Turkey served for breakfast, with fresh bread. Called something that sounds like Memenem but we found if you tried to order Eminem it usually worked.

gintonic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is ok. The only reason why I gave it 3 stars instead of 2 is that it is so cheap and very light - so if you are after something warm and light in the evening its great, otherwise try something else.

Pages

Questions

Tips