Baked tomatoes and eggs with basil, chilli and parmesan
- Published: 10 Oct 22
- Updated: 25 Mar 24
Baked tomatoes with eggs, basil and parmesan makes a delicious and filling budget-friendly supper served with a crisp salad and crusty bread.
Loved this dish? Try our classic shakshuka next time.
Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).
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Serves 4
-
Hands-on time 10 min. Oven time 30 min
Ingredients
- 400g tomatoes, halved if large or left whole if small
- 5 garlic cloves, finely sliced
- ½ bunch basil, leaves picked and roughly chopped
- 4 tbsp olive oil, plus extra to drizzle
- 4 large free-range eggs
- ½ tsp chilli flakes, or to taste
- 30g vegetarian Italian-style hard cheese or parmesan, grated
- Crusty bread to serve
Method
- Heat the oven to 170°C fan/gas 5. Arrange the tomatoes in a dish about 20cm x 30cm. Tuck in the garlic, add three-quarters of the basil, then the olive oil. Season with salt and pepper.
- Roast the tomatoes for about 20 minutes until they have softened and slumped into a sauce of sorts.
- Remove the dish from the oven and use a spoon to make 4 pockets in the surface of the tomatoes. Crack an egg into each. Season the eggs, then turn up the heat to 200°C fan/gas 7. Cover the dish, return to the oven and bake for 6-8 minutes until the egg whites are opaque but the yolks are still runny.
- Remove the dish from the oven, then scatter over the remaining basil, chilli flakes and cheese. Drizzle with a little extra oil and serve with good bread.
- Recipe from September 2022 Issue
Nutrition
- Calories
- 270kcals
- Fat
- 22.4g (5.2g saturated)
- Protein
- 12.5g
- Carbohydrates
- 3.8g (3g sugars)
- Fibre
- 1.2g
- Salt
- 0.4g
delicious. tips
Flavour boost: Add a splash of balsamic vinegar to the tomatoes before roasting them.
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