Spicy tomato baked eggs

Spicy tomato baked eggs

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(25 ratings)

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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

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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

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Comments

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grymishful's picture
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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
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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
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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.

donnalovescheese's picture
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I liked this as a simple midweek meal but hubby wasn't so keen. I served his with crispy chorizo on top and a crusty bread roll to make it seem more substantial but he still kept digging through the sauce in the hope of finding some pasta!!

alexlindner's picture
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Lovely!

schizopear's picture

couldn't get tins of cherry tomatoes so used a tin of regular ones and a packet of fresh cherry tomatoes. the chilli that i used was not very hot so it could have done with a bit more spice, but no other complaints. served it with potato wedges for a slightly more interesting egg and chips supper!

purpleflufff's picture
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This was great! Very tasty, very easy and a good recipe to use up what I have lying around! I have added both brocolli and chunks of ham to this and it always turns out well no matter what you seem to add! I use half tinned tomatoes and half fresh as a general rule. Even better than I thought it was going to be!

tan_tan's picture
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very very nice. I made polenta as suggested by mmalta 113 and it worked beautifully...my only complaint is that I was dissapointed when I realised that there was no baking in this recipe... i reaaly fancied making eggs in the oven!

mmalta113's picture

Enjoyed this very much. Served it over polenta seasoned with herbs. Will make this recipe again for sure!

rachheath's picture

I have made this egg dish for my family, my 2 year old daughter loves eggs so it was nice to do something different than omlet for her.
This dish is nice on its own but we had it with crusty rolls to mop up all the lovely sauce.

kallyw's picture

Delicious! I added capers, artichokes, black and green olives.
Great and really easy too.

tunstallb's picture

This is even beter when made with fresh tomatoes. When you have a glut at the end of the growing season, make and freeze the sauce in potions of the right size for your family.

zoe1986's picture
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simple yet scrumptious!

bethocallaghan's picture
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Easy and tasty as a nice light evening meal.

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