Spicy tomato baked eggs

Latest comments and suggestions

Results 21-32

• No_Direction

  14 April 2012

  No_Direction rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Belkey

  17 April 2012

  Belkey rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• katiemurphy01

  27 June 2012

  katiemurphy01 rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• Amy17

  20 July 2012

  Amy17 rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• qingy

  30 August 2012

  qingy rated and commented on this recipe

  

  Simple and delicious Good on a student's budget.

  Flag as inappropriate

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

  Your name: Reason:
• funkymonkey88

  02 January 2013

  funkymonkey88 rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• James gray

  16 January 2013

  James gray rated and commented on this recipe

  

  Beautiful

  Flag as inappropriate

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

  Your name: Reason:
• eleanor73

  11 February 2013

  eleanor73 rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• Dipali

  08 April 2013

  Dipali rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• tomn22

  21 April 2013

  tomn22 rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• Danielle

  27 April 2013

  Danielle commented on this recipe

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

  Flag as inappropriate

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

  Your name: Reason:
• KiriBeee

  12 May 2013

  KiriBeee rated and commented on this recipe

  

  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. :)

  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/7573/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Gluten-free, Nut-free

The sauce can be frozen for one month

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

PER SERVING

340 kcalories, protein 21g, carbohydrate 21g, fat 20 g, saturated fat 5g, fibre 0g, sugar 17g, salt 1.25 g

Advertisement

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.