Tomato-baked eggs with soured cream

Name: Tomato-baked eggs with soured cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 tsp hot paprika; ½ tsp sweet smoked paprika; ½ tsp ground coriander; 1 tsp chilli flakes; 400g tin chopped tomatoes; 400g tin whole cherry tomatoes; Splash of sherry vinegar; Pinch of sugar; 4 medium free-range eggs; Finely chopped fresh flatleaf parsley and soured cream to serve

Published: 23 Feb 17
Updated: 18 Mar 24

Test kitchen approved

Baked eggs are easy to make and a guaranteed crowd pleaser. This vegetarian recipe uses mainly storecupboard ingredients making it a cheap way to feed the whole family.

We’ve got plenty more baked egg recipes, take a look here.

Serves 4
Hands-on time 45 minutes

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Ingredients

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp hot paprika
½ tsp sweet smoked paprika
½ tsp ground coriander
1 tsp chilli flakes
400g tin chopped tomatoes
400g tin whole cherry tomatoes
Splash of sherry vinegar
Pinch of sugar
4 medium free-range eggs
Finely chopped fresh flatleaf parsley and soured cream to serve

Method

Heat the oil in a large non-stick pan over a medium heat and fry the onion for 10 minutes. Stir in the garlic and spices, then fry for a further couple of minutes.
Stir in all the tomatoes, the vinegar and sugar. Season. Simmer for 10-15 minutes until the sauce is thick. If it gets too thick, add a splash of water.
Make 4 hollows in the tomato sauce. Crack an egg into each, then use a fork to stir the white into the sauce a little. Cover with a lid and cook gently for 4-6 minutes until the whites are just set. Serve scattered with parsley and dollops of soured cream.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 168kcals
Fat: 12.6g (2.6g saturated)
Protein: 9.3g
Carbohydrates: 5.6g (4.6g sugars)
Fibre: 1.5g
Salt: 0.4g

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