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Baked eggs and tomatoes

Published: 28 Mar 17
Updated: 18 Mar 24

Onions, tomatoes chillis and garlic are cooked before topping with eggs and golden breadcrumbs; the perfect recipe for a lazy brunch or a summery breakfast for two.

Got time for something that takes a little to cook but really packs a punch? Try our shakshuka recipe.

Easy
March Unwins supplement 2017

Test kitchen approved

Serves 2
Hands-on time 30 minutes

Onions, tomatoes chillis and garlic are cooked before topping with eggs and golden breadcrumbs; the perfect recipe for a lazy brunch or a summery breakfast for two.

Got time for something that takes a little to cook but really packs a punch? Try our shakshuka recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 268
Fat: 17.1 (3.2g saturated)
Protein: 10.6g protein
Carbohydrates: 16.2g (9.8g sugars)
Fibre: 3.4g
Salt: 0.3g

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Ingredients

2 tbsp Olive oil
1 onion, chopped
2 red chillis, finely chopped
300g chopped tomatoes
A handful of cherry tomatoes
1 tsp red wine vinegar
A pinch of sugar
2 free-range eggs
1 tbsp panko breadcrumbs

To serve

Fresh coriander, to serve

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Method

Heat the oven to 190°C/170°C fan/gas 5. Heat 2 tbsp olive oil in an ovenproof frying pan and fry the onion until softened.
Add the red chillies and garlic, then cook for 1 minute.
Add the tomatoes, then cook for 15-20 minutes. Season with the red wine vinegar, salt, pepper and a pinch of sugar.

Make 2 wells, crack in the eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs. Scatter with a few fresh coriander leaves and serve.